Marinated Ahi Tuna

Delicious sushi grade ahi tuna marinated in a curry & lemon oil vinaigrette served atop Hawaiian heart of palm.

Marinated Sushi Grade Ahi Tuna Hawaiian Heart of Palm, Curry & Lemon Oil Vinaigrette


  • Grade A Ahi Tuna: 10oz
  • Hawaiian Heart of Palm: 4oz
  • Lemon Oil: 3 Soup Spoon Fulls
  • Curry: ½tsp
  • Potato: 2
  • Lemon: 1 whole
  • Sour Cream: 1oz
  • Oscetra Caviar: 1oz
  • Aged Balsamic Vinegar: 1tsp


  1. Slice the Ahi Tuna ¼ of an inch
  2. Cut the slice with a ring cutter of 2 inches
  3. Repeat with the Heart of Palm
  4. Season all the discs with salt, pepper, one spoon lemon oil & ½ lemon juice
  5. Reserve for 1 hour
  6. Slice finely the peeled potato & fry them at 350 degrees F, reserve in a paper towel
  7. Mix the sour cream with the rest of the lemon juice & reserve
  8. Mix the rest of the lemon oil with the ½ spoon of curry & balsamic vinegar, season & reserve


In the center of the plate place a slice of tuna & then a slice of heart of palm, repeat this twice. Décor with the sour cream & top with a nice quenelle of oscetra caviar. Arrange the fried potato as best as you can on the top. Drizzle the plate with the curry vinaigrette.

Bon Appetit!