Don’t be fooled by the serene exterior of Presby Hernandez. Under that quiet façade is a man who is passionate about the art of cooking and all its complexities. And he’s come a long way since his days as a 16-year-old dishwasher at 5’ Restaurant in Laguna Beach. Once his enthusiasm, hard work and talent became evident, he was promoted to pantry, and since then, he’s been perfecting his unique approach to gourmet cooking in the finest restaurants in Oregon and California. He’s most notable for skillfully marrying Asian, Hawaiian, French and Californian cuisine, and he’s mastered the blending of these flavors to create a myriad of marinades and sauces for his dishes. While he enjoys cooking in all styles, his particular favorites include Asian, French and Hawaiian fare. He says the art, passion and serenity of these schools of cooking inspire him. His Fresh Ahi with Papaya Mango Salsa and Yuzo Vinaigrette is one example of the superb quality, fresh flavors and healthy meals that represent his work at No Ka Oi.  nokaoirestaurant.com


FRESH AHI WITH YUZU VINAIGRETTE AND PAPAYA MANGO SALSA
Makes 1 serving

INGREDIENTS
8        oz. ahi tuna, sushi grade
2        eggs, lightly beaten
3        tbs. all-purpose flour
1/4     cup sesame seeds
1/3     cup fine dry bread crumbs
4        tbs. soy sauce
4        tbs. water
2        tbs. white vinegar
3        tbs. rice vinegar
4        tbs. sugar
2        tsp. fresh ginger, minced and divided
2        tbs. cilantro, chopped and divided
1        mango, diced
1        papaya, diced
3        tbs. red onions, diced
2        tbs. red bell pepper, diced
2        tbs. honey
1        tbs. lime juice
          Salt and pepper to taste


PREPARATION
For the Yuzo Vinaigrette, combine the soy sauce, water, white vinegar, 2 tablespoons of the rice vinegar, sugar, 1 teaspoon ginger and 1 tablespoon cilantro. Set aside.
   
To make the Papaya Mango Salsa, combine the mango, papaya, red onions, the remaining cilantro and ginger, red bell pepper, honey, lime juice, 1 tablespoon of rice vinegar and toss well. Season with salt and pepper to taste, and set aside.
   
Then, in a bowl, combine the sesame seeds and bread crumbs. Dredge the tuna in the flour seasoned with a little salt and pepper, then dip it in the beaten egg and coat the fish with the sesame-seed mixture. In a heavy skillet, heat a small amount of oil over medium heat. Sauté the tuna for 4 to 6 minutes, turning once.
   
Plate the ahi and the salsa, and serve the vinaigrette in a small dish on the side.