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Grilled Tuna Nicoise Lemon Yogurt Sauce Red Potato and Taro Risotto Ahi Brulee

BROADCAST DATE:   April 29, 2001

Grilled Tuna Nicoise
From the Kitchen of:  Chef Willie of the Hilton Waikoloa Village

3 oz. tuna steak
1 oz. zucchini, grilled
1 oz. yellow squash, grilled
1 oz. eggplant, grilled
1/4 each red bell pepper, roasted
1/3 tsp. olive oil
1/3 tsp. garlic
1 sprig Italian parsley
2 Tbs. lemon yogurt sauce
2 oz. green beans, blanched
4 each kalamata olive
1 tsp. capers

Marinate the stick sliced vegetables in your favorite low fat vinaigrette, and let rest for 30 minutes.

Make your lemon yogurt sauce according to recipe (see below for recipe), and set aside.

Grill our vegetables and keep warm.

Season the ahi block and grill to a medium rare, let rest for a few minutes to stabilize the juices and slice.

Assemble your dish, and dress with the lemon yogurt sauce.

Lemon Yogurt Sauce
From the Kitchen of:  Chef Willie of the Hilton Waikoloa Village

10 oz. yogurt, skim milk
1 tsp. dijon mustard
1 Tbs. lemon juice
1/16 tsp. tabasco sauce
1/16 tsp. salt

Red Potato and Taro Risotto
From the Kitchen of:  Chef Willie of the Hilton Waikoloa Village

2 each red potato, cubed, blanched
1/2 c. taro, cubed, blanched
1/3 c. heavy cream
1 Tbs. parmesan cheese
1/2 Tbs. gorgonzola cheese
1/4 c. white wine
1 dash salt
1 dash fresh ground pepper
1 tsp. cilantro, chopped
1 Tbs. shallots, chopped
1 dash garlic, chopped
1 tsp. butter

Heat the butter, and sweat the shallots and garlic, deglace with wine, and bring to a boil.

Fill with heavy cream, add parmesan and gorgonzola, bring to a boil.

Add the blanched potato and taro cubes, simmer until the sauce has the right consistency, season with salt and pepper, and finish with chopped cilantro.

Ahi Brulee
From the Kitchen of:  Chef Willie of the Hilton Waikoloa Village

5 oz. ahi tuna, sashimi grade
2 Tbs. soy sauce
1/2 tsp. wasabi
1/3 tsp. Korean chili pepper
1 Tbs. brown sugar
1/2 tsp. salt
1/3 tsp. ginger, pureed

Cut the ahi into 1/3: slices and marinate in shoyu, chili, ginger, salt and wasabi.
Place the marinated ahi on a heat resistant place, sprinkle with brown sugar and caramelize with a blow torch.

Serve with red potato and taro risotto (recipe above).