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      RECIPE TITLE "Seared Ahi Tuna with Lilikoi Shrimp Salsas"
    Author: chef Roy Yamaguchi, courtesy of HSN

    ... more great Roy Yamaguchi recipes on our GREAT CHEFS page!

    yieldsServes 4 time --- difficulty moderate


    4 7 oz. Ahi tuna steaks
    3 tablespoons Peanut oil
    Freshly ground black pepper

    Lilikoi Shrimp Salsa
    1 Ripe passion fruit, halved or 4 oz. of frozen passion fruit concentrate
    4 oz. Extra large shrimp (about 4), peeled, deveined and diced
    ½ tablespoon Olive oil
    ¼ cup Minced Maui or other sweet white onion
    1 Large Roma tomato, peeled, seeded and finely diced
    2 tablespoons Finely sliced scallion (including green parts)
    1 tablespoon Minced fresh cilantro
    1 teaspoon Tabasco sauce
    Freshly ground black pepper


    # Put the Ahi on a plate, coat with the peanut oil and season with salt and pepper to taste. Set Roy’s Fusion 11” Chicken Fryer with helper handle over high heat for 2 to 3 minutes and, when hot, sear the Ahi for about 30 seconds on each side for rare, or about 1-½ minutes on each side for medium-rare.

    # Scoop the seeds and pulp from the passion fruit with a spoon and press it through a fine mesh sieve. Reserve the juice (about 1 tablespoon) and discard the seeds and pulp. Put the shrimp in a small bowl and toss with the olive oil to coat. Set Roy’s Fusion 8” Open Skillet over medium-high heat, and when hot, add the shrimp. Sear, turning often, until evenly pink, for about 1 minute. Transfer to a non-reactive bowl and add the reserved passion fruit juice, onion, tomato, scallion, cilantro, Tabasco sauce and salt and pepper to taste. Toss well to combine. Cover and refrigerate.

    # Transfer the Ahi to serving plates and spoon the salsa over the tuna, letting the juices from the salsa run onto the plates.

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