Summer Seafood with Sharone Hakman


by New Day Producers

Posted on July 5, 2013 at 12:47 PM

Seafood can sometimes be one of the more intimidating foods to cook so today we get answers to some of the most frequently asked questions about it from our good friend and former Master Chef contestant Sharone Hakman.

Seared Tuna
Serves 1

1 6oz filet of ahi tuna.
1/8 cup of black sesame seeds
2 tablespoons grapeseed oil
Salt and pepper to taste

Heat pan on high heat. Add grapeseed oil to pan and sear each side of tuna for about 10 seconds each side. Serve right away. 

Linguini and clams
Serves 4


1 package of ancient harvest linguini pasta.

2 pounds of Manila clams

2 heads of garlic sliced

2 Fresno chilies sliced thinly

3 tablespoons of olive oil

1/2 bottle of Martin Codax Albariño

1 bunch of chopped parsley

Season with salt and pepper to taste

Boil pasta according to package directions. Remove from water and cool under running water.
Add olive oil to medium stock pot on medium heat. Add garlic and chili. sauté for a minute or so till fragrant. Toss in clams and mix so garlic and chili coats everyone. Turn heat to high. Add white wine and cover for 5-7 minutes until clams open. Toss in pasta and mix so all the flavors combine. Pour everything into a family style plate or individually. ‘

Pan roasted Salmon with Hak's Thai chili Tamarind BBQ sauce
Serves 1

1 6oz portion of salmon. Skin on
2 tablespoons grapeseed or canola oil
2 tablespoons Hak's Thai chili tamarind BBQ sauce.
Salt and pepper to taste

Pat salmon dry and season with salt and pepper. Preheat sauté pan on medium high heat. Add oil and place salmon skin side down. Cook for about 4 minutes until skin starts looking golden brown. Brush a thin layer of hak's BBQ on the top and flip over. Cook for about 1 minute and flip over again. Turn heat off and allow to rest for a few minutes then you can dig in!



For more information on Sharone, visit his website at

You can find Sharone's recipes on the Kitchen Monki section of our website.