Aulani Recipes: Roasted Kamuela Tomato Soup with Truffled Brie “Grilled Cheese” and Tuna Poke

Looking for a tropical escape from the frozen winter months? Look no further than these deliciously warm recipes from Disney’s Aulani Resort!

ROASTED KAMUELA TOMATO SOUP WITH

TRUFFLED BRIE “GRILLED CHEESE”

‘AMA‘AMA

Aulani, A Disney Resort & Spa

Serves 4-6

ROASTED KAMUELA TOMATO SOUP

5 large tomatoes, cored and cut in half

2 tablespoons extra virgin olive oil, divided

1 teaspoon coarse salt, divided

1/2 teaspoon freshly ground black pepper

Handful fresh basil

Handful fresh oregano

1 white onion, large dice

3 garlic cloves

3 tablespoons tomato paste

1 (15-ounce) can Italian-seasoned diced tomatoes

1 cup chicken broth (optional, as needed)

TRUFFLED BRIE “GRILLED CHEESE”

1 7 ounce wheel Brie cheese at room temperature

1/2 tablespoon white truffle oil

6 slices soft white bread

2 tablespoons softened butter

FOR ROASTED KAMUELA TOMATO SOUP:

1. Preheat oven to 450F. Place tomatoes on a large sheet pan. Drizzle with 1/2 teaspoon oil and season with 1/2 teaspoon salt and pepper. Roast 30 minutes, until softened and caramelized.
2. Tie the ends of basil and oregano together in a bundle using kitchen twine. Set aside.
3. While roasting tomatoes, heat remainder of oil in a soup pot. Sauté onions until translucent, about 7 – 10 minutes. Add garlic and sauté until gold and fragrant, 2 minutes.
4. Add tomato paste and cook until tomato paste becomes dry. Add remaining 1/2 teaspoon salt. Add basil and oregano bundle, roasted tomatoes, and canned tomatoes with juices.
5. Simmer on medium-low heat 30 to 45 minutes, until tomatoes are broken down. If mixture seems dry, add chicken broth, a bit at a time, until soup is thinned out but not watery.
6. Working in batches, carefully pour mixture into a blender and blend until smooth. Alternatively, use a handheld blender to purée. Then pour mixture through a fine-mesh sieve or chinois, discarding solids. Serve hot.

FOR TRUFFLED BRIE GRILLED CHEESE:

1. Gently cut away white rind from brie and discard.
2. Place Brie in a medium bowl; add truffle oil. Mix gently until completely combined and smooth.  Set aside.
3. Cut crusts off of bread; cut each slice into 2 (1×2-inch) rectangles.
4. Heat a large skillet over medium-low heat.
5. Spread one side of each rectangle with softened butter. Place bread rectangles butter side down in warm skillet and toast until golden brown, 2 to 4 minutes.
6. Spread 1 tablespoon truffled Brie cheese on the un-buttered side of 6 bread rectangles. Top with remaining half of rectangles, creating 6 sandwiches.
7. Serve sandwiches alongside soup.

TUNA POKE

Aulani, A Disney Resort & Spa

Serves 6 as an appetizer

INGREDIENTS

1 cup soy sauce
2 tablespoons freshly grated ginger

2 tablespoons sesame oil
2 tablespoons yuzu juice

Juice of 1 lime

1 tablespoon finely minced garlic

1 tablespoon toasted sesame seeds, plus additional for garnish
1 tablespoon rice vinegar
1 teaspoon wasabi powder
1/8 teaspoon sugar

2 pounds fresh sushi-grade tuna, cubed
Freshly ground black pepper, to taste

Favorite prepared seaweed salad, for serving

DIRECTIONS:

1. Whisk together soy sauce, ginger, sesame oil, yuzu juice, lime juice, garlic, sesame seeds, vinegar, wasabi powder, and sugar in a large bowl.
2. Add tuna to mixture and toss to coat. Season with pepper, to taste. Refrigerate 5 to 10 minutes.
3. Place a bit of seaweed salad in the bottom of a small dish. Top with tuna and garnish with toasted sesame seeds.

Cook’s Note: Poke (pronounced POH-kay) means “cut piece” or “small piece” in Hawaiian. Be sure to use sushi-grade tuna because the fish is raw. Yuzu is a sour Japanese citrus fruit, and you can purchase in some supermarkets and in Asian grocery stores. If you can’t find it, substitute 1 tablespoon lime juice and 1 tablespoon orange juice.

*Recipes and Photos by Disney*

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