Blackened Hawaiian Tuna with Local Goat Cheese Polenta

Serves 4

  • 4 (5-ounce) Hawaiian tuna steaks
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons ground fresh toasted cumin seeds
  • 1⁄4 teaspoon cayenne pepper
  • 2 teaspoons freshground toasted coriander seed
  • 1⁄4 teaspoon chili powder
  • 1 teaspoon ground celery seed
  • 2 tablespoons olive oil
  • 1 tablespoon sesame oil
  • Chopped green scallions

Mix the seasonings, and the olive oil together in a small bowl and rub the mixture on all sides of the tuna steaks. Set aside. Heat the sesame oil in a large sauté pan on the stovetop over high heat. When the oil begins to smoke, carefully add the tuna steaks and sear just to brown on all sides.* Remove from the pan and drain on paper towels.

*Tuna is best served very rare. Just browning the outside will make it warm, yet still retain the beautiful red color inside.


  • 1 1⁄2 cups milk
  • 1 1⁄2 cups light chicken stock
  • 2 tablespoons unsalted butter
  • 1 cup local cornmeal
  • 2 ounce diced cooked bacon
  • 2 ounce local goat cheese
  • 1 cup heavy cream
  • Salt
  • Pepper

Combine the milk and chicken stock in a large saucepan and heat to a simmer. Then add butter and melt. Whisk in the cornmeal and stir continuously for about 5 minutes. Turn the heat down to low. Add remaining ingredients and cook very, very slowly over low heat, for up to 2 hours. Stir every couple of minutes.

To serve, divide the soft polenta among 4 warm bowls, slice each tuna steak into 4 or 5 slices, and place on top of the polenta. Garnish with some scallions and enjoy!