John: WELCOME BACK TO
"LIVING808" AND TO HAWAII'S
KICHEN.
WE'RE WITH HALEIWA BEACH HOUSE
HERE AT CHEF ZONE.
TUNA TARTAR.
GOT SOME STUFF GOING ON THE
STOVE.
YOU'RE GOING TO SHOW ME WHAT
WE'RE DOING WITH THE TAR TARG.
WE'VE GOT OUR BIG EYE TUNA.
WE'RE GOING TO START WITH A
TOUCH OF OLIVE OIL.
NOT TOO MUCH.
JUST MAYBE A TOUCH MORE TO COAT
THAT FISH AND HELP GIVE IT A
ONE SOMETIMES ISN'T ENOUGH.
A LITTLE BIT OF KOSHER SALT.
WE HAVE FINE MINUTE SHALLOTS.
FRESH CHOPPED CAPERS.
OUT OF THE BRINE.
FRESH CHOPPED PARSLEY.
John: CAN'T GO WRONG WITH
THAT.
AND NICE TUBULAR CHIVES
CHOPPED UP.
WE'RE GOING TO TAKE THIS AND MIX
IT UP TOGETHER.
John: I SAW DURING THE
BREAK YOU MIXED UP SOME AV AVOCADO.
THAT'S GOING TO BE OUR BASE.
JUICE.
THIS IS A FRESH DISH.
SO WE WANT TO ADD SOME NICE
FLAVORS TO SOME OF THESE GREAT
INGREDIENTS WE'RE WORKING WITH.
ESPECIALLY THIS TUNA AND NICE
AVOCADOS.
WE'RE GOING TO MIX THAT.
WE'VE GOT OUR RING MOLD HERE.
OUR PUREE, WHICH IS AVOCADO,
SALT AND A LITTLE BIT OF
JALAPEÑO.
John: AND LIME JUICE.
YEAH.
SORRY.
A LITTLE BIT OF LIME JUICE.
THAT'S GOING TO HELP KEEP THE
COLOR AND GIVE THAT FATTY RICH
AVOCADO ACIDITY.
AND TAKE OUR TUNA HERE.
PACK THIS IN.
John: IT'S THE TV-FRIENDLY
ANGLE.
I'M TRYING.
John: WE'RE MAKING FOLKS AT
HOME SAY, I GOT TO GO TO HALEIWA
BEACH HOUSE.
THIS IS ONE OF MY FAVORITE
STARTERS HERE.
YOU REALLY CAN'T GO WRONG.
YOU CAN SHARE OR NOT SHARE.
John: YEAH.
ONE OF MY FAVORITE PEOPLE,
LISA.
John: LOOKING LIKE SHE'S
REALLY TO RUP ON CAMERA.
WE'LL KEEP HER AT BAY FOR A
LITTLE WHILE.
FOR NOW.
WE HAVE A SOY MUSTARD EMULSION.
SOSHOYU, DIJON MUSTARD.
SO THAT SHOULD BE GOOD THERE.
SHOYU, DIJON MUSTARD, YUZU.
IF YOU CAN'T FIND YUZU, YOU CAN
USE LIME JUICE.
DIJON IS GOING TO GIVE THAT
WASABI KIND OF -- WHAT'S THE
John: THERE YOU HAVE IT.
SPICE HERE.
JUST A LITTLE BIT.
WE GOT SOME CHILI OIL.
THIS ISN'T THAT SPICY.
KIND TO HAVE BREAK IT UP A
LITTLE BIT.
AND WE HAVE NICE TARO CHIPS WE
CUT FRESH AND FRY IN HOUSE.
John: LOOK AT THAT.
LOOKS REALLY, REALLY GOOD.
AND TOP IT HERE WITH OUR TARO
CHIPS.
John: JUST LIKE THAT.
THAT IS THE TUNA TARTAR AT
HALEIWA BEACH HOUSE.
AWESOME.
I CAN'T WAIT TO DIG INTO THAT.
I'M GOING TO HAVE TO WAIT A
LITTLE WHILE LONGER.
WE STARTED ON THIS.
THE CURRY.
YOU NORMALLY WANT YOUR CURRY TO
REDUCE ABOUT HALF AN HOUR.
BUT WE'RE GOING TO SPEED THAT
PROCESS UP A LITTLE BIT.
WELL STRAIN OUR CURRY THERE.
AND AS WE STRAIN OUR CURRY,
WE'LL START OUR -- PREPARING THE
ENGLISH AS WE GO.
John: HOW MANY OF THESE DO
YOU COOK?
THIS IS ONLY ON OUR DINNER
MENU.
ON AN AVERAGE DAY, AROUND --
WHOO.
John: THIS IS PERFECT FOR
TELEVISION.
NO EDITING.
John: WE WILL CLEAN UP AND
DURING THE BREAK, WE'LL CLEAN UP
A BIT AND LET THIS STRAIN.
WHEN WE COME BACK, IT'S TIME TO
GRIND.
PERFECT TEXT.
Tannya: THAT LOOKS AMAZING.
John: HE'S GOING TO BE MAD.
Tannya: DID YOU LICK IT OFF
THE ENG OR USE YOUR FINGER?
John: YEAH.
Tannya: I KNEW IT.
THAT'S WHAT I WANT TO DO.
John: SINCE THE TAPING OF
THIS EPISODE, I'VE MADE THE TUNA
TARTAR A FEW TIMES.
Tannya: WHY IS THAT NOT
MADE IN HERE?
John: WE WILL.
IT'S SUPER GOOD AND SUPER EASY.
IF YOU WERE TO TASTE IT YOURSELF
AT HOME, AND IF YOU CAN'T, IF
YOU DON'T WANT TO MAKE IT, GO TO
HALEIWA BEACH HOUSE.
IT'S REALLY GOOD.