ROY’S SEARED SOY-MARINATED AHI WITH MAUI ONION-FENNEL SALAD
by CHEF ROY YAMAGUCHI
1 Cup Homemade or store bought Teriyaki Sauce
2 Each 8 ounce Ahi Tuna Steaks
Maui Onion or Sweet White Onion Fennel Salad
1 Large Fennel Bulb, trimmed and thinly sliced (1 cup)
½ Cup Maui Onion, thinly sliced
2 Each Naval Oranges, peeled and sectioned
½ Cup Radicchio, shredded
1 Head Belgian Endive, thinly sliced
2 Tbsp Olive Oil
1 Tbsp Lemon Juice, freshly squeezed
Salt and Ground Black Pepper
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to 450 degrees F. Pour the teriyaki sauce into a shallow bowl and add the ahi. Marinate in the refrigerator for 10 to 15 minutes, turning once or twice.
To prepare the salad, combine the fennel, onion, orange segments, radicchio and endive in a bowl. In a separate bowl, combine the oil, lemon juice and salt and pepper.
Remove the tuna from the marinade and grill for about 1 ½ minutes on each side for medium-rare or to desired doneness. Cut the tuna into slices. Pour the dressing over the salad and toss thoroughly. Arrange the salad on each plate and place the tuna slices on top of the salad.