Ahi Nori Kala Pa’a
TJ KRAFT
4 tablespoons mirin (rice wine)
3 tablespoons shoyu (soy sauce)
1 tablespoon lemon juice
1 teaspoon sugar
2 tablespoons water
1 teaspoon cornstarch
Grated daikon radish (optional)
8 ounces TJ Kraft ahi tuna
(block cut, sashimi grade)
1/2 cup Nori Komi Furikake
(Japanese seasoning mix)
2 tablespoons canola oil
1. In a saucepan, combine mirin, shoyu, lemon juice, sugar, water and
cornstarch. Heat over medium heat, stirring, until bubbles cover the surface;
set aside. Add grated daikon, if desired.
2. Cut ahi lengthwise into 1-by-1-by-6-inch strips. Roll strips in furikake,
coating all sides.
3. Heat oil in a frying pan over medium-high heat. Add ahi strips and
sear on all sides.
4. Remove and cut into 1/2-inch-thick kala pa’a (coins), using a sharp,
thin blade.
5. Arrange on a plate, drizzle with sauce and serve. Makes 4 servings.
Tip: The more well-done, the more difficult this is to cut. Ideal is a raw
interior with a 1/8- to 1/4-inch-deep sear.
Brands may vary by region; substitute a similar product.
Tangy Shrimp Appetizer Skewers
LINDSAY OLIVES
1 1/2 pounds cooked medium shrimp with tails intact
2 pints cherry tomatoes
1 7-ounce jar Lindsay Manzanilla stuffed olives, drained, or
1 6-ounce can Lindsay large black ripe pitted olives, drained
1 cup prepared light Caesar salad dressing
8 ounces smoked mozzarella cheese, cut in 1/2-inch cubes
48 small basil leaves (or 24 large basil leaves, halved)
48 4-inch-long cocktail picks
1. In a large bowl, combine shrimp, tomatoes, olives and dressing, tossing
well. (At this point, the mixture can be covered and refrigerated for up to
24 hours.)
2. Skewer 1 olive, 1 shrimp, 1 cheese cube, 1 basil leaf and 1 tomato on
each cocktail pick. Arrange on a serving platter.
3. Serve immediately or cover and refrigerate for up to 2 hours.
Makes 24 servings.
Brands may vary by region; substitute a similar product.
Cooking in Style The Costco Way
