Aloha. I have many memories of Maui from my numerous visits which began when I was just 16 years old. I hold and treasure those visits and this salad from Nick’s Fishmarket is a little jewel.
LAHAINA, MAUI
My first trip to Hawaii, as I said at 16, included island hopping to Maui. Lahaina was like a dream. Our ragtag group of 16 years old crammed in to one room at the Historic Pioneer Inn. It is almost unreal to believe that the hotel and the town was taken by fire. I am deeply saddened. So grateful I experienced Lahaina many times on my visits to the islands. It is such as beautiful and magical place.
NICK’S FISH MARKET
Always on the menu was a stop to Nick’s Fishmarket, for the Black and Blue Ahi. It was still on the menu as of 2021. I found the recipe years ago online and have been preparing it ever since.
The key of course is the freshest ahi tuna, which usually is yellow fin. Look for the freshest you can find at your local fishmonger. Here in Southern California along the coast, there are many fine fish mongers.
NICK’S BLACK AND BLUE TUNA
For the recipe I prepare Black and Blue Sauce and Cucumber salad first. This recipe is a composed dish that goes together very easily.
The thick fresh tuna is dusted with Cajun Spice Mix* See recipe. This spice can be used for meats, fish or vegetables.
The key is to sear the fish quickly on all sides in a very hot cast iron pan. Just couple a minute or two on each side. Keep the tuna rare and pink on the inside, with just a light charr on the outside edges. Allow it to cool before slicing across into slices.
Having the other components sauce, cucumber salad, etc. ready to serve on individual plates with sauce on the side. Mahalo.
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