Kendra Thornton’s Maui Onion and Sesame Seed Crusted and Seared Ahi. Kendra Thornton photo.

Kendra Thornton is the former director of communications for Orbitz. The long time travel expert has been traveling the world since she was three months old. “My passion for travel is only eclipsed by my passion for my three beautiful children,” she says. She’s been lucky to combine the two, and is often featured as an expert in family, luxury and adventure travel for FOX News, ABC, CBS, NBC, and CW networks.

Thornton has been to 28 countries on six continents, and has been quoted in the news about seasonal travel trends and destinations all over the United States. Now stepping out of the corporate spotlight she’s taking on her role of being a mother and wife where she mixes her passion for travel with the taste of authentic cuisine. After a vacation to Hawaii, Thornton was inspired to create this recipe, which she has generously shared with Tasting Kauai.


Maui Onion and Sesame Seed Crusted Seared Ahi with Vanilla Bean Jasmine Rice and Apple Cider, Soy-Butter Vinaigrette

Seared Ahi

4, 6-ounce sashimi grade ahi steaks
12-ounces of dehydrated, crushed Maui onions
16-ounces fresh Maui onions, sliced
3 tablespoons olive oil
1 tablespoon sesame seeds
salt and pepper to taste

For crushed Maui onions, first slice them thickly, then dehydrate and crush. Other sweet onions yield similar flavors. Put fresh Maui onions in a saucepan with 2 tablespoons of olive oil. Cook over medium-high heat, stirring constantly, until caramelized. Set aside. 
In a large skillet, heat 1 tablespoon olive oil. Roll ahi filet in dehydrated, crushed onions and raw sesame seeds. Sear on all sides just until browned. Do not overcook. Rare to medium-rare temperature is preferred.

Vanilla Bean Jasmine Rice

1 tablespoon shallots, finely chopped
1 tablespoon unsalted butter
1 cup jasmine rice
2 cups clam or fish broth
1 Big Island vanilla bean, split

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

Apple Cider, Soy-Butter Vinaigrette

2 cups apple juice
2 cups apple-cider vinegar
1 cup white, balsamic vinegar
4-ounces soy margarine, chilled and cubed
2-ounces unsalted butter, chilled and cubed
1-ounce chives, finely chopped

In a sauce pan, mix vinegar and cider over medium heat. Reduce to half cup. Just before serving, add butter and margarine in small quantities. Mix over medium heat. 
Transfer to a blender and pulse briefly. 

Serve seared ahi over the vanilla jasmine rice. Top with a tablespoon of caramelized onions. Drizzle sauce over and around fish, and garnish with chives. Serve with freshly steamed vegetables such as roasted organic baby carrots and baby beets.