Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1.5 lbs of Ahi tuna steaks into 1-inch cubes and finely mince 2 chipotle peppers along with 1 tablespoon of their adobo sauce.

2. 2

   In a large bowl, combine the diced Ahi, 1 cup of diced fresh pineapple, the minced chipotle peppers and adobo sauce, 0.5 cup of full-fat coconut milk, 2 tablespoons of grated fresh ginger, 4 minced garlic cloves, 4 sliced green onions, 1 teaspoon of Hawaiian sea salt, and 0.5 teaspoon of freshly ground black pepper.

3. 3

   Thoroughly wash 24 large fresh taro leaves, carefully removing any thick stems, and if using mature leaves, quickly blanch them for 1 minute in boiling water to neutralize oxalic acid, then shock them in ice water and drain well.

4. 4

   Lay out 3-4 taro leaves, overlapping slightly to form a cup shape, and place about 1 cup of the Ahi and pineapple mixture in the center.

5. 5

   Fold the taro leaves over the filling to create a neat parcel, then if using, wrap each taro leaf parcel in a large banana leaf sheet, or tightly wrap each parcel in a double layer of aluminum foil.

6. 6

   Arrange the wrapped parcels in a large steamer basket, ensuring there is space for steam to circulate.

7. 7

   Steam the Lau Lau over simmering water for approximately 2 hours, or until the Ahi is flaky and the taro leaves are very tender.

8. 8

   Carefully unwrap and serve the Chipotle Ahi & Pineapple Lau Lau hot, enjoying the unique steamed Hawaiian flavors.