Mark Ellman


To purchase a copy of the book:

Practice Aloha: Secrets to Living Life Hawaiian Style

For more information:

www.practicealoha.org


Ahi Bruschetta

Ingredients:
4 oz. fresh Ahi tuna (sashimi grade block)
4 slices flax seed bread (3/4 inch thick)
3 Tbs. butter to grill bread
4 Tbs. edamame puree*
8 to 10 slices of ripe tomato (use heirloom, yellow and/or red for color)
4 tsp. fresh julienne basil
4 tsp. fresh micro greens
4 tsp. extra virgin olive oil
4 tsp. Villa Mondori Balsamic Vinegar
1 tsp. sea salt
freshly ground black pepper

Directions:
Ahi should be crusted in ground pepper and seared for 15 seconds on each side. Chill the seared Ahi to make it firm while preparing the rest of this recipe. Grill the slices of bread in butter in a large skillet. (Use enough butter to generously cover the pan.) Place warm bread on plate and spoon edamame puree on top of each slice. Place one half piece of red tomato and one half piece of yellow tomato on top of the puree.Slice the seared, chilled Ahi into 8 slices. Place 2 slices of fish on each slice of bread. Salt the Ahi to taste. Sprinkle with the julienne basil and micro greens. Drizzle all the slices with the olive oil, then drizzle with the balsamic vinegar. Serve immediatelyÂ…and it's best to use your fingers to eat the bruschetta!

* Edamame Puree: Process 1/2 cup of edamame (soybeans) in a food processor. Drizzle in extra virgin olive oil and a splash of rice wine vinegar while pulsing the mashed beans. Season with salt and pepper to taste. You will need 4 Tablespoons of the puree for this recipe.


Tips:

Use familiar ingredients in unexpected ways. In this recipe, the edamame puree is a fresh take on the simple soybean found in sushi restaurants.

Use unfamiliar items to keep your recipes excitingÂ…this recipe let's you experiment with heirloom tomatoes, flax seed bread, and 20 year-old basalmic!

Use locally grown produce. Support a farmer's market or check where a vegetable is grown on signs in the market. Heck, grow your own if you can. Fresh picked produce is almost always healthier and more flavorful.

Use color to enhance a recipe. Ingredients shouldn't clash for attention, but rather build layers of interest. Today you can get an purple califlower can add punch to the overall presentation.

Use the freshest fish possible. Always look for bright, firm flesh with no fishy odor.