The Recipe for Pineapple Grill's Wasabi Pea and Pistachio Crusted Ahi Tuna

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We were told that some of the recipes from Pineapple Grill were posted on their web-site.  For real?  Is the chef really sharing some of these incredible dishes with the world?  YES!  Oh my goodness, here is the recipe for the mouthwatering, delicate, melt-in-your-mouth ahi tuna entree that I told you about on Mother's Day.  This is truly to DIE FOR!  I am going to try to re-create this for a special occasion!

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Wasabi Pea and Pistachio Crusted Ahi
With Coconut Scented Black Forbidden Rice and Hamakua Mushrooms
completely credited to Pineapple Grill, Maui, Hawaii, USA from their web-site
Serves 2 portions

Ahi Steak, a 6-7 oz piece
Black Forbidden Rice (cooked),1 cup (we were told that this is black Thai rice)
Coconut Milk, 1 cup
Cleaned Hamakua Mushrooms,1 cup (I imagine one could use other varieties)
Cleaned Spinach or Choy Sum,1 cup
Garlic, minced,1 tsp.
Wasabi Ginger Beurre Blanc (see recipe), 2 oz.
Salt and pepper, a pinch of each
Olive oil, 2 oz.

Wasabi Ginger Beurre Blanc
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Shallots, sliced, 2 pc
Whole garlic clove, 2 pc
Fresh ginger, 1 finger
Dry Sake, 2 cups
Rice Wine Vinegar, ½ cup
Heavy Cream, ½ cup
Unsalted Butter, cubed, ½ lb.
Soy Sauce, ¼ cup
Pickled Ginger juice, 2 Tbsp.
Wasabi paste, 1 Tbsp.

Combine sake, vinegar, shallots, ginger, garlic in a sauce pan.
Reduce until almost dry.
Add heavy cream, reduce by half.
Add soy sauce.
Slowly whip in cubed butter, on low heat, until incorporated.
Season with pickle ginger juice.
Whisk in Wasabi paste.

Wasabi Pea and Pistachio Crust
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Wasabi Peas, 1 cup
Pistachio Nuts, 1 cup
Furikake Mix, ¼ cup (I have no idea what this is, but one might find it either at an International Market or on-line)

Place nuts and peas in a ziplock bag, and crush lightly with a mallet or a fry pan.
Sprinkle in Furikake blend.
Place ahi steak in Wasabi pea mixture, season with salt and pepper.
Sear to rare in a hot skillet.
In a separate pan, reduce coconut milk.
Slowly stir in black rice, using a wooden spoon, until all becomes thick, just like risotto.
Season to taste.
Place rice in middle of plate.
In a separate sauté pan, sauté mushrooms in garlic, olive oil and spinach.
Season to taste.
Place mushroom mix next to rice, and place Ahi on top of both.
Finish with pouring some sauce around the plate.
Garnish with some green onion or herbs.

Mahalo to the Chef for sharing this recipe!
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