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Ahi w/ Green Peppercorn Sauce & Whipped Sweet Potatoes


 Pan Seared Ahi Steak w/ Green Peppercorn Sauce, Whipped Sweet  Potatoes and Garden Island Coffee Rub

Created for Aloha Spice by Kaua'i Chef, Michael Simpson 

Serves Two 

Pan Seared Ahi


2 6 oz. cuts of fresh ahi tuna approx. 3/4 inch thick

3-4 Tbsp Garden Island Coffee Rub

3 Tbsp Extra Virgin Olive Oil 

Cracked black pepper


Pat ahi steaks dry using a paper towel 

Marinate the tuna “steaks” using 1 tbsp olive oil. Rub on both sides, then season with Garden Island Coffee Rub

Chill Ahi for at least one hour 

Heat olive oil over high heat in a sauté pan until hot, but not smoking. 

Add Ahi to pan and sear 60 to 90 seconds on each side, to medium rare

Plate and serve with a dollop of the Whipped Sweet Potatoes

Spoon a generous garnish of Green Peppercorn Sauce over each fish 


Green Peppercorn Sauce


4 Tbsp Red wine vinegar 

1 shallot minced

3 Tbsp brandy

2 Tbsp green peppercorns slightly crushed

1/4 cup red wine

1/2 cup chicken stock

1/4 cup heavy cream

1 Tbsp unsalted butter

Kuakea White Hawaiian Sea Salt

Cracked black pepper


In a small saucepan (preferably copper or stainless steel), reduce the shallot and vinegar over medium heat

Lift pain away from heat and add the brandy

Return to stove and allow it to flame / burn off the alcohol

Reduce the heat.

Add green peppercorns and red wine, cook until reduced in volume by 2/3

Add the stock and reduce once more

Finish with the cream stirring and simmer for a few minutes to reduce and thicken

Away from the heat stir in the butter and season the sauce to liking 


Whipped Sweet Potatoes


2 golden sweet potatoes or if you have access, Okinawan purple sweet potatoes 

2 cups hot milk

4 oz unsalted butter

Kuakea White Hawaiian Sea Salt and Black pepper to taste 


Peel and cut the potatoes in even chunks 

Fill medium size stock pot with cold water, add salt

Add potatoes, and bring to a low boil


Boil until soft

Drain and use potato masher or mixer to process until smooth

While still hot whisk in the hot milk and butter 

Season to taste and serve