Recipes from An Epicurious Lifestyle's kitchen

Tag: Panko Breadcrumbs

Fish Sandwiches with Ginger Coleslaw

Fish Sandwiches with Ginger Coleslaw

Yesterday, the Oscars were on and I love to watch all the pre-shows and of course the opening bit of the show itself, but I almost missed it because I had told everyone in my house (Peter and Pierce) the timeline for day…no fancy, long […]

Salmon Cakes with a Hoisin Sauce

Salmon Cakes with a Hoisin Sauce

I grilled some salmon last night and had a bit left-over so; I decided to make salmon cakes that I served with a hoisin sauce ~ delicious! I took my basic crab cake recipe and tweaked it. Ingredients ½ pound of cooked/grilled salmon 1/4 a yellow […]

Pistachio-Wasabi Encrusted Ahi Tuna with Maui Onion Mash Potatoes

Pistachio-Wasabi Encrusted Ahi Tuna with Maui Onion Mash Potatoes

This was the beautiful sunset that we watched from the Napili Bay.

The second night we were home from Maui, Peter asked me to re-create one of the fabulous meals we had. The Pistachio-Wasabi Encrusted Ahi Tuna from The Pineapple Grill.  He found all the ingredients to make this at Shopper’s Corner. We had so many amazing meals in Maui last week ~I will try to make them all!

Pistachio-Wasabi Encrusted Ahi Tuna with Maui Onion Mash Potatoes


2 Ahi Tuna steaks about 6 ounce each

1 cup of roasted and salted pistachio nuts

1 cup of wasabi peas (you can also find these at Trader Joe’s)

¼ cup Panko breadcrumbs

About ¼ cup of Sesame oil

2 large Russet potatoes

½ of a Maui onion, thinly sliced

About 3 tablespoons of butter

About ¼ cup of half & half cream

Salt and pepper to taste


  1. Make pistachio-wasabi paste. In a food processor, combine pistachios, wasabi peas, panko breadcrumbs until finely chopped. Then stream in sesame oil until makes a paste. Set aside.
  2. Peel and wash potatoes. Cut into wedges about the same size. Put in pot and add cold water just enough to cover the potatoes. Put on stove to boil. When water reaches a boil, turn down and simmer for about 40 minutes, or until tender.
  3. Dry off Ahi Tuna with paper towels. Sprinkle with salt and freshly cracked pepper. Set aside and refrigerate until needed.
  4. Sauté Maui onions on medium high heat with a pat of butter and pinch of salt. Cook until just tender and lightly brown. Set aside.
  5. With the back of a spoon cover Tuna with paste on both sides. Set aside.
  6. When potatoes are cooked, drain the water out and return the potatoes to the burner to dry out slightly (this is an Irish trick to get all the water out). Take off heat and mash with butter, cream and the reserved Maui onions. Salt and pepper to taste. Let rest in a dry warm place with lid on.
  7. Heat large sauté pan with a ½ pat of butter and a drop of sesame oil. You want you pan pretty hot but, not smoking! Sear the Ahi Tuna about 1-2 minutes per side.
  8. Plate up with Maui Mash potatoes and Ahi Tuna ~enjoy!

Peter’s wine pick: Il Macchione, 2005 Vino Nobile di Montepulciano ~ this was a very nice Birthday gift from my nephew and his girlfriend! ~Thank you!

~Happy Cooking!