Recipe: Seared ‘Ahi from Hawaiian chef Keoni Chang

During these unprecedented times, when staying at home is of the utmost importance, us here at The AU Review are going to be doing everything we can to help readers live their best lives, indoors.

As with many other media companies who typically focus on getting folks out and about, we’re shifting to adapt to the necessary lock-downs taking place all over the world. One way we’ll be doing so is simply by sharing our favourite recipes.

Over the next few weeks (or months, who knows) we’ll be publishing the cocktail and food recipes that we find most exciting, so that when you aren’t ordering in to support your favourite venues, you’ll know enough to quickly throw together some top-class concoctions.

Seared ‘Ahi

As part of Hawaiian Airlines’ ‘Sharing Aloha Series’, chefs from the tropical paradise have been sharing some unique local recipes so at-home chefs can capture that island spirit from their kitchens. Here, Foodland’s Corporate Chef Keoni Chang demonstrates the simple recipe for one of Hawaii’s most endearing cultural dishes, the humble seared ahi tuna, paired with sizzled ginger and scallions.

As with other recipes from Hawaii Airline’s ‘Sharing Aloha Series’, the simple steps come with an instructional video, which we’ve included below.


  • 6 (4 + 2) tablespoons vegetable, grapeseed or peanut oil (peanut oil preferred)
  • 3 pieces ahi tuna filet (approx. 5 ounces / 141g each)
  • Salt, to taste
  • Black pepper, freshly cracked, to taste
  • 1/4 cup scallions (green onions) finely sliced
  • 1/4 cup ginger, freshly peeled and finely minced
  • Dash of soy sauce
  • Dash of mirin (optional)


  1. Heat a 9-inch non-stick pan to medium high.
  2. Add in 4 tablespoons oil.
  3. Season the ahi filet with salt and pepper.
  4. When the oil is lightly smoked, gently lay in the ahi.
  5. Fry on one side for approx. 2 minutes.
  6. Turnover and fry for 1 minute.
  7. Remove ahi to clean serving plate.
  8. Add remaining 2 tablespoons of oil to the pan and bring to smoking point.
  9. Add in ginger and scallions, quickly flash fry.
  10. Pour mixture over ahi.
  11. Drizzle with soy sauce and mirin.
  12. Garnish with extra scallions.

For more Hawaiian recipes check out the full Sharing Aloha series HERE.

Chris Singh

Chris Singh is an Editor-At-Large at the AU review, loves writing about travel and hospitality, and is partial to a perfectly textured octopus. You can reach him on Instagram: @chrisdsingh.