Sweet Onion Crusted Seared Ahi Tuna

Happy New Year! Someone named Arthur unknown, once said  “A New Year’s resolution is something that goes in one year and out the other,” boy, that Arthur was an extremely busy guy. I’ve seen his writings everywhere. Maybe his yearly resolution was to be quoted constantly.
So after the Conch has dropped on a crowded Duval Street and 2014 is just a memory you may be in need of a great fish dish. If you follow this recipe, I guarantee you`ll ring in the new year in style.
You know I’d like to meet that Arthur unknown  someday. I just hope I don’t mispronounce his name when I do. I’ve been known to do that on occasion. Hey! There’s my New Year’s resolution. To make sure I get people’s names right. Starting now…
The following recipe may be a little daunting at first, feel free to simplify by excluding the sauce and preparing just the fish and rice. It will still be wonderful, a little lighter fare and a lot easier to make!

– Chef Scott Taylor

Sweet Onion Crusted Seared Ahi Tuna
serves 4


  • 16 oz premium Ahi tuna, fileted
  • 12 oz sweet Bermuda onions, sliced thin, then dehydrated and crushed
  • 16 oz Bermuda onions, carmalized
  • 3 tbsp olive oil
  • 1 tbsp salt and pepper

Directions for the Ahi and Onions

  1. For caramelized onions, over medium heat cook onion with 2 tbsp olive oil in a sauce pan, stirring constantly until onions carmalize, then set aside.
  2. For  the Ahi, heat 1 tbsp olive oil in a large skillet. Roll Ahi filet in dehydrated crushed onions. Sear on all sides until browned.
  3. Slice against the grain of fish for serving.


Vanilla Bean Rice


  • 1 tbsp shallots, finely chopped
  • 1 tbsp unsalted butter
  • 1 cup jasmine rice
  • 3 cups clam or fish broth
  • 2 tsp real vanilla extract

Directions for the rice

  1. Cook rice over medium heat with vanilla, shallots, butter and clam broth.
  2. Bring to a boil, reduce heat and cover. Simmer until all liquid is absorbed
  3. Remove from heat and fluff


Apple Cider- Soy Butter Vinaigrette
(This makes a killer sauce for this dish)


  • 2 cups apple cider
  • 2 cups apple cider vinegar
  • 8 oz soy margarine, chilled and cubed
  • 2 oz unsalted butter, chilled and cubed
  • 1 oz chives finely chopped

Directions for sauce

  1. Mix the vinegar and cider in a sauce pan and reduce.
  2. Just before  serving, add the cold butter and margarine in  small qauntities  while mixing over medium heat. Place in a blender and pulse for just a second or two.Serve the ahi covered in the caramelized onions pour the sauce over the rice and fish and garnish with chopped chives. Enjoy!

Chef Scott Taylor grew up on the island of Maui. He began his culinary adventure in 1985 at a beach side restaurant, having worked with, and for the top chefs of Hawaii. He worked at the Ritz Carlton Kapalua, then moved to the Keys in 1997, where he spent 10 years helping run the iconic Blue Heaven Restaurant.

On 11/11/11 Scott and his sweetheart Gabriela Espinoza opened Kaya Island Eats, a fusion of South Pacific, Asian and Caribbean cuisine.

“Serving food with passion and purpose is my life’s calling, and I answer everyday!