flonline21_18299_mi9recipephotos_september2021_864x575_blackenedahicaesarsalad.jpg
flonline21_18299_mi9recipephotos_september2021_864x575_blackenedahicaesarsalad.jpg
Blackened Ahi Caesar Salad
In episode 17 of Home Cooking with Foodland, Chef Keoni shares his tips for making a classic creamy Caesar dressing. Tossed with fresh romaine lettuce, home-made croutons and topped with seared ahi.
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Recipe - Foodland Farms Ala Moana
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Blackened Ahi Caesar Salad
0
Servings4
0
Ingredients
Sashimi-Grade Ahi Block, 1/2 Pound
Blackening Spice, 1/2 Cup
Softened Butter, 2 Tablespoons
Egg Yolk, 1 Yolk
Anchovy Filet, 1 Filet
Garlic Clove, 1 Clove
Dijon Mustard, 1/2 Teaspoon
Salt, 1 Pinch
Ground Black Pepper, 1 Pinch
Tabasco Sauce, 1 Dash
Worcestershire Sauce, 1 Dash
Lemon, 1/2 Lemon
Olive Oil, 1/2 Cup
Romaine Heart, 1 Heart
Croutons, 1/2 Cup
Parmesan, 1/4 Cup
Directions

Ingredients

  • 1/2 pound sashimi grade ahi block
  • 1/2 blackening spice (your favorite brand)
  • 2 tablespoons softened butter
  • 1 egg yolk (pasteurized)
  • 1 anchovy filet (or 1/2 tablespoon anchovy paste)
  • 1 garlic clove (chopped)
  • 1/2 teaspoon dijon mustard
  • 1 pinch of salt
  • 1 pinch ground black pepper
  • 1 dash tabasco sauce
  • 1 dash worcestershire sauce
  • 1/2 lemon (juice only)
  • 1/2 cup olive oil (or 50/50 blend olive oil and extra virgin olive oil)
  • 1 small romaine heart (cut into 1 inch pieces)
  • 1/2 cup croutons (homemade or your favorite brand)
  • 1/4 cup freshly grated parmesan

 

Directions

  1. Slather the ahi with the softened butter.
  2. Dredge it in the blackening spice to evenly coat.
  3. Heat a saute pan to high heat. Cast iron works well.
  4. When the pan is really hot, lay the ahi into the pan and let it sear. When the spice is blackened, flip. This should take 30 seconds or so per side. Remove and reserve.
  5. In a large sala bowl, add in the yolk, garlic, dijon mustard, anchovy, salt, pepper, tabasco and worcestershire sauce and lemon. Whisk it to blend.
  6. While whisking, slowly add in the oliv oil in a thin stream. You will see it emulsify into the egg mixture. Continue to slowly add in the oil until it is incorporated.
  7. Season with salt and pepper. You may adjust the consistency with more lemon juice or water.
  8. Add in the romaine and using a fork and spoon, toss to dress.
  9. Place the salad on plates or a serving platter.
  10. Garnish with the croutons and cheese.
  11. Slice the ahi and shingle over the salad. Serve.
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
Sashimi-Grade Ahi Block, 1/2 Pound
an image
Fresh Ahi Sashimi, Block, 1 Pound
$29.99 avg/ea$29.99/lb
Blackening Spice, 1/2 Cup
Not Available
Softened Butter, 2 Tablespoons
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Challenge Butter, Salted , 16 Ounce
Price with Maika`i card
$5.99 was $7.39$0.37/oz
Egg Yolk, 1 Yolk
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Shaka Moa Cage-Free Eggs, Local, Large, 12 Each
Price with Maika`i card
$7.99 was $8.49$0.67 each
Anchovy Filet, 1 Filet
an image
Amore Anchovy Paste, 1.58 Ounce
$3.49$2.21/oz
Garlic Clove, 1 Clove
an image
Garlic, 1 Each
$1.29
Dijon Mustard, 1/2 Teaspoon
an image
Grey Poupon Dijon Mustard, 8 Ounce
Price with Maika`i card
$3.99 was $5.19$0.50/oz
Salt, 1 Pinch
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Morton Salt, 26 Ounce
Price with Maika`i card
$2.79 was $3.49$0.11/oz
Ground Black Pepper, 1 Pinch
an image
McCormick Black Pepper, Ground , 3 Ounce
Price with Maika`i card
$4.99 was $7.29$1.66/oz
Tabasco Sauce, 1 Dash
an image
Tabasco Pepper Sauce, 2 Ounce
Price with Maika`i card
$2.79 was $2.99$1.40/oz
Worcestershire Sauce, 1 Dash
an image
L&P Worcestershire Sauce, 10 Ounce
Price with Maika`i card
$6.59 was $7.49$0.66/oz
Lemon, 1/2 Lemon
an image
Lemon, 1 Each
Price with Maika`i card
$0.99 was $1.29
Olive Oil, 1/2 Cup
an image
Maika`i Extra Virgin Olive Oil, 500 Millilitre
Price with Maika`i card
$7.99 was $8.29$0.02/ml
Romaine Heart, 1 Heart
an image
Romaine Lettuce, 1 Pound
Price with Maika`i card
$2.99 avg/ea was $3.39 avg/ea$2.99/lb
Croutons, 1/2 Cup
an image
New York Garlic & Butter Croutons, 5 Ounce
Price with Maika`i card
$2.79 was $3.19$0.56/oz
Parmesan, 1/4 Cup
an image
Bel Gioioso Shredded Cheese, Parmesan, 5 Ounce
$4.99$1.00/oz

Directions

Ingredients

  • 1/2 pound sashimi grade ahi block
  • 1/2 blackening spice (your favorite brand)
  • 2 tablespoons softened butter
  • 1 egg yolk (pasteurized)
  • 1 anchovy filet (or 1/2 tablespoon anchovy paste)
  • 1 garlic clove (chopped)
  • 1/2 teaspoon dijon mustard
  • 1 pinch of salt
  • 1 pinch ground black pepper
  • 1 dash tabasco sauce
  • 1 dash worcestershire sauce
  • 1/2 lemon (juice only)
  • 1/2 cup olive oil (or 50/50 blend olive oil and extra virgin olive oil)
  • 1 small romaine heart (cut into 1 inch pieces)
  • 1/2 cup croutons (homemade or your favorite brand)
  • 1/4 cup freshly grated parmesan

 

Directions

  1. Slather the ahi with the softened butter.
  2. Dredge it in the blackening spice to evenly coat.
  3. Heat a saute pan to high heat. Cast iron works well.
  4. When the pan is really hot, lay the ahi into the pan and let it sear. When the spice is blackened, flip. This should take 30 seconds or so per side. Remove and reserve.
  5. In a large sala bowl, add in the yolk, garlic, dijon mustard, anchovy, salt, pepper, tabasco and worcestershire sauce and lemon. Whisk it to blend.
  6. While whisking, slowly add in the oliv oil in a thin stream. You will see it emulsify into the egg mixture. Continue to slowly add in the oil until it is incorporated.
  7. Season with salt and pepper. You may adjust the consistency with more lemon juice or water.
  8. Add in the romaine and using a fork and spoon, toss to dress.
  9. Place the salad on plates or a serving platter.
  10. Garnish with the croutons and cheese.
  11. Slice the ahi and shingle over the salad. Serve.