Ahi w/ Green Peppercorn Sauce & Whipped Sweet Potatoes

Ahi w/ Green Peppercorn Sauce & Whipped Sweet Potatoes

Pan Seared Ahi Steak w/ Green Peppercorn Sauce, Whipped Sweet Potatoes and Garden Island Coffee Rub

Created for Aloha Spice by Kaua'i Chef, Michael Simpson

Serves Two 


Pan Seared Ahi

  • 2 6 oz. cuts of fresh ahi tuna approx. 3/4 inch thick
  • 3-4 Tbsp Garden Island Coffee Rub
  • 3 Tbsp Extra Virgin Olive Oil
  • Cracked black pepper
  • Pat ahi steaks dry using a paper towel
  • Marinate the tuna “steaks” using 1 tbsp olive oil. Rub on both sides, then season with Garden Island Coffee Rub
  • Chill Ahi for at least one hour
  • Heat olive oil over high heat in a sauté pan until hot, but not smoking.
  • Add Ahi to pan and sear 60 to 90 seconds on each side, to medium rare
  • Plate and serve with a dollop of the Whipped Sweet Potatoes
  • Spoon a generous garnish of Green Peppercorn Sauce over each fish

Green Peppercorn Sauce

  • 4 Tbsp Red wine vinegar
  • 1 shallot minced
  • 3 Tbsp brandy
  • 2 Tbsp green peppercorns slightly crushed
  • 1/4 cup red wine
  • 1/2 cup chicken stock
  • 1/4 cup heavy cream
  • 1 Tbsp unsalted butter
  • Kuakea White Hawaiian Sea Salt
  • Cracked black pepper
  • In a small saucepan (preferably copper or stainless steel), reduce the shallot and vinegar over medium heat
  • Lift pain away from heat and add the brandy
  • Return to stove and allow it to flame / burn off the alcohol
  • Reduce the heat.
  • Add green peppercorns and red wine, cook until reduced in volume by 2/3
  • Add the stock and reduce once more
  • Finish with the cream stirring and simmer for a few minutes to reduce and thicken
  • Away from the heat stir in the butter and season the sauce to liking

Whipped Sweet Potatoes

  • 2 golden sweet potatoes or if you have access, Okinawan purple sweet potatoes
  • 2 cups hot milk
  • 4 oz unsalted butter
  • Kuakea White Hawaiian Sea Salt and Black pepper to taste
  • Peel and cut the potatoes in even chunks
  • Fill medium size stock pot with cold water, add salt
  • Add potatoes, and bring to a low boil
  • Boil until soft
  • Drain and use potato masher or mixer to process until smooth
  • While still hot whisk in the hot milk and butter
  • Season to taste and serve
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