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Little Hawaiian Ahi Cookbook
Hawai‘i has four types of delicious ‘ahi—albacore, yellowfin, bigeye and skipjack—which provide Island chefs with seemingly endless possibilities for preparing this favorite dish. ‘Ahi can be prepared raw, blackened, seared, grilled. It is eaten plain, in salads, in sushi, in sandwiches and in pasta. The Little Hawaiian ‘Ahi Cookbook introduces more than thirty of the best ways to prepare ‘ahi, including Grilled ‘Ahi and Pineapple with Coconut Sauce, and Vietnamese Tuna with Dill and Almonds. Raw preparations are well-represented and include Tahitian Seviche, Spicy Poke, and a Japanese ‘Ahi Tartare. Tips for shopping for ‘ahi are offered, so you are assured of finding the best fish possible for these delicious Island recipes.
4.25" x 6" • 60 pp • Hardcover
ISBN Hard Cover: 1-56647-688-7
ISBN Soft Cover:
$7.95
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