[ ELECTRIC KITCHEN ]

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Dish depends on
ahi’s quality

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This dish was prepared by Brenda Tanaka and Jason Kiyota of the Food Co. on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Sesame-Crusted Ahi with Soy-Ginger Aioli

1/2 cup black sesame seeds
1/2 cup white sesame seeds
Salt and pepper to taste
1/2 pound block fresh sashimi-grade ahi (yellowfin tuna)
Vegetable oil for frying

>> Aioli:
4 cloves garlic
Dash of salt
Dash of pepper
2 egg yolks
1/2 cup olive oil
2 teaspoons fresh lemon juice
2 teaspoons finely grated fresh ginger root
1 tablespoon soy sauce
1 tablespoon sugar

To make aioli: Press garlic cloves through a garlic press; place in food processor or blender. Add salt and pepper. Add egg yolks, one at a time, and pulse until combined.

Set processor or blender on low speed, remove feeder cap and slowly add oil in a steady stream. Process or blend until sauce starts to thicken. Add lemon juice and slowly continue to add remaining oil. Add ginger, soy sauce and sugar; process or blend until smooth. Makes about 1 cup.

To prepare fish: In a shallow dish, combine sesame seeds, salt and pepper. Coat ahi block with sesame seed mixture.

Heat a heavy skillet with vegetable oil over high heat. Sear ahi 30 seconds on each side. Thinly slice and serve with aioli. Serves 2.

Nutritional information unavailable.

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