Kona Kampachi Tartare - KFVE, K5-Hawaii News Now, Local Programming

Kona Kampachi Tartare

Kona kampachi tartare with apple, radish, heart of palm and pickled shallot

Served with a lemon and chive vinaigrette


8 oz                  Kona Kampachi, Medium Dice

1 ea                  Granny Smith Apple (½ cut into Wedges ½ cut in thin slices for fans)

4 oz                  Heart of Palm, batonnet ¼ x ¼ x 2

1 ea                  Radish, thinly sliced

1 ea                  Shallot (½ minced ½ cut into wedges for pickled shallot)

1 ea                  Lemon (juiced)

1 tbsp               Champagne Vinegar

4 oz                  Extra Virgin Olive Oil

1 tsp                 Honey

1 tbsp               Chives, thinly sliced

Kosher salt and White Pepper


Method for Pickled Shallot:

1.  Combine 1 Cup Rice wine vinegar and ½ cup granulated sugar and a pinch of kosher salt in a small saucepan and bring to a boil

2.  Pour vinegar over shallots and let sit in refrigerator for 30 minutes to overnight.

3.  Strain and refrigerate


Method for tartare:

  1. Combine last 6 ingredients in a mixing bowl with a whisk.
  2. Toss kampachi with some of the vinaigrette and season with salt and pepper as needed.
  3. Toss heart of palm, radish and apple with vinaigrette
  4. Plate as desired
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