Kona Kampachi in your kitchen

The Kona Kampachi is a sustainably-farmed yellowtail tuna, bred without hormones or antibiotics. Master chefs and restaurateurs Roy Yamaguchi and Jean-Georges Vongerichten shared some of their favorite recipes on how to best prepare the fish.

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Kona Kampachi Poke (Hawaiian tartare)
Kona Kampachi Poke (Hawaiian tartare)
Chef: Roy Yamaguchi
Serves: Four
...with watermelon and Thai basil

1 lb. Kampachi filet (diced)
3 oz. onion (diced)
2 oz. carrot (diced)
8 oz. watermelon (diced)
1 bunch Thai or regular basil (sliced thin)
3 Tbsp. soy sauce
1 Tbsp. rayu (spicy sesame oil) or 1/2 Tbsp. sesame oil
1 Tbsp. kabayaki sauce (Japanese-style eel sauce) or 1/2 tsp. oyster sauce
2 tsp. Hawaiian salt or sea salt
1 small bunch scallion (sliced thin)

Prepare Kampachi, onion, carrot, watermelon and Thai basil. Add all ingredients to a bowl and toss gently with the soy sauce, rayu, kabayaki, and Hawaiian salt. Garnish poke with scallions.
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Last updated April 21 2008: 9:01 AM ET