Passion Fruit Shrimp Salsa

1 ripe passion fruit (mango or other tropical fruit may be substituted)
4 or 5 extra-large shrimp (about 4 ounces total), peeled, deveined, and diced
2 teaspoons olive oil
1/4 cup finely minced onion (a Maui onion if available)
1/2 cup peeled, seeded, and finely diced tomatoes
2 tablespoons finely sliced scallions
1 tablespoon finely minced fresh cilantro
1 teaspoon Tabasco sauce
salt and freshly ground pepper to taste

Scoop out the pulp from the passion fruit and press through a fine sieve. Reserve the juice (about 1 tablespoon). Coat the shrimp in olive oil and sear in a skillet over high heat until cooked through. Transfer to a stainless steel mixing bowl, add the passion fruit juice and the remaining ingredients, and toss well to combine.

Seared Ahi Tuna

4 ahi tuna steaks, about 7 ounces each
3 tablespoons peanut oil
salt and freshly ground pepper to taste
passion fruit—shrimp salsa (recipe above)

Coat the ahi steaks with the peanut oil and season with salt and pepper. Heat a dry cast-iron skillet and sear the ahi over high heat for about 15 to 20 seconds each side for very rare (about 1 minute each side for medium-rare).

To serve, place the steaks on plates and spoon the salsa over the tuna. Serves 4.

(Adapted from Roy’s Feasts From Hawaii by Roy Yamaguchi and John Harrisson, published by Ten Speed Press, copyright 1995 by Roy Yamaguchi.)