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Smoked and Fresh Ahi Tartar with

Cook: Jean-Luc Voegele
Restaurant: Bali by the Sea, Hilton Hawaiian Village


  • 12 won ton pi squares
  • 1 egg white
  • 2 tablespoons black sesame seeds
  • 2 tablespoons white sesame seeds
  • 8 ounces Hawaiian ahi, cut into 1/4-inch cubes
  • 8 ounces smoked ahi, cut into 1/4-inch cubes
  • 2 tablespoons minced fresh basil
  • 1 tablespoon minced cilantro
  • 2 tablespoons diced brunoise Maui onion
  • 1 roma tomato, diced brunoise
  • 1/4 cup diced brunoise Japanese cucumber
  • 3 serrano pepper, seeded finely diced
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • Fresh ground black pepper to taste
  • 2 tablespoons lime juice
  • 4 sprigs ogo (optional)
  • garnish:
  • 1 teaspoon basil oil
  • 1 teaspoon chili oil
  • 1 teaspoon balsamic vinegar
  • 1 oz. strings of fresh julienned red beets

Place won ton pi on parchment paper and brush with egg white. Sprinkle with sesame seeds. Preheat oven to 350'F. and bake until golden brown. Reserve. In a bowl combine ahi cubes, herbs, Maui onion, tomato, cucumber, serrano peppers; toss gently. Add olive oil, soy sauce, sesame oil, black pepper, lime juice and ogo; toss gently. Chill. Arrange on plate like a Napoleon and serve immediately. Decorate plate with basil oil, chili oil and balsamic vinegar. Top with red beets. Makes 4 servings.