Chef Eric Morrissette Tuna Tostada Recipe Teaser

Chef Eric Morrissette of @mauibrewingco Kīhei created this Tuna Confit Tostada — fresh ahi slow-poached in Kuleana Hawaiʻi Grown Sunflower Oil, folded into a bold gochujang mayo salad with pepper jack, pickles, jalapeño, and green onion, piled onto a crispy tostada and finished with microgreens. The technique is confit — low, slow, and completely worth it. Also, easier to do at home than it sounds! This video will get you excited. Then watch the full demonstration video by clicking here:    • Cooking with Kuleana: Chef Eric Morrissett...   The full recipe — including Chef Eric's pro tips and a home-friendly scaled version — is live on our blog now: https://kuleanahawaiioils.com/blogs/r...