Kona Coffee Crusted Ahi Carpaccio
A spicy seafood appetizer featuring thinly sliced Sashimi-grade tuna crusted in Kona coffee topped with micro greens and Mama's Kona coffee spicy glaze.
11/2 cups roasted Kona coffee beans, divided
About 1 lb. ahi tuna loin
1 to 2 tsp. Cajun spice blend
1 cup simple syrup
1 tsp. chili flakes
Micro-greens, for garnish
- Finely grind 1/2 cup coffee beans. Coat tuna loin in Cajun spice and ground coffee.
- Roll loin in plastic wrap to form a cylinder; freeze for 30 min.
- Meanwhile, in small saucepan, combine simple syrup, 1 cup whole coffee beans and chili flakes. Cook over med.-high heat until reduced by half; let cool.
- Remove ahi from wrap and slice very thin. Arrange on plate and drizzle with cooled coffee syrup. Garnish with micro-greens.