We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- 1 garlic clove, finely grated
- 2–4 teaspoons Hawaiian chile pepper water (or hot sauce)
- Kosher salt, freshly ground pepper
- 2 pounds taro root or russet potato, peeled, cut into 1 inch pieces
- 5 tablespoons vegetable oil, divided
- 6 tablespoons unsalted butter, cut into 1/2-inch pieces, divided
Combine egg yolk, garlic, and 1 teaspoon chile pepper water in a medium bowl. Whisking constantly, slowly drizzle in olive oil, 1 tablespoonful at a time, until aioli is thickened and emulsified. Thin mixture with chile pepper water as needed to create a loose sauce. Season with salt and pepper.
Place a metal steamer basket in a large pot. Add water to a depth of 2 inches. Bring water to a boil. Place taro in steamer basket, cover, and cook until just tender (but not falling apart), 8–10 minutes. Let cool slightly.
Heat 3 tablespoons vegetable oil and 4 tablespoons butter in a large nonstick skillet over medium heat. Add taro, season with salt and pepper, and toss to coat. Add to pot and cook, without stirring, until a crust forms on bottom and taro is starting to turn golden brown, about 3 minutes. Continue to cook, gently stirring occasionally and adding remaining 2 tablespoons butter as needed, until taro is golden brown all over, 7–10 minutes. Season with salt and pepper; set aside.
Prepare grill for medium-high heat. Cut tuna loin lengthwise into 2–3"-thick strips. Rub with remaining 2 tablespoons vegetable oil and season with salt and pepper. Grill fish until outside is lightly charred but inside is rare, 1–2 minutes per side. Transfer to a plate.
Slice tuna into 1/4-inch slices and serve with taro and chile pepper aioli.