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Seared Island Ahi with Lilikoi Kauai Shrimp Salsa


Chef Roy Yamaguchi is iconic to Hawaii and its food scene. The Roy’s brand has been open since 1988 and now has nearly 30 locations. Ive been trying to eat at every one of his restaurants in the world and so far I have about 20 more to go. Cooking Hawaiian Style has been trying to get Roy on the show for 10 seasons so we are excited to finally welcome him into our kitchen. His accolades are plentiful with the James Beard Award, California Chef of the Year, Forbes Top 40, Top 50 Cuisines in America and the list goes on. This week Roy makes us his Seared Ahi with Kauai Shrimp Salsa.


Put the shrimp in a small bowl and toss with the olive oil to coat. Set a dry stainless-steel sauté pan over high heat and, when hot, add the shrimp. Sear, turning often, until evenly pink, about 1 minute. Transfer to a non-reactive bowl and add the passion fruit syrup, onion, tomato, scallion, cilantro, Tabasco sauce, palm sugar, and salt and pepper to taste. Toss well to combine. Cover and refrigerate. Put the ahi on a plate, coat with the peanut oil, and season with salt and pepper to taste. Set a dry cast-iron skillet 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. Transfer the ahi to serving plates and spoon the salsa over the tuna, letting the juices from the salsa run onto the plates.

Note: the Ahi can be substituted with chicken, pork, or salmon.


Prep time
Cooking time
Total time


4 oz
Extra Large Kauai Shrimp (About 4, peeled, deveined, and diced)
1⁄2 T
olive oil
1⁄4 c
Minced Maui or other sweet white onio
Large Kamuela Tomato (peeled, seeded, and finely diced)
2 T
Finely Sliced Scallion (including green parts)
1 T
Palm Sugar or Granulated White Sugar
2 oz
Passion Fruit Syrup
1 t
Minced Fresh Cilantro
Freshly Ground Black Pepper
28 oz
Ahi Tuna Steaks (Four 7 ounce steaks)
3 T
Peanut Oil


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