Keeping Up With Rose’s Ahi

Diana Helfand
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Wednesday - March 03, 2010
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Rose Galera’s name might not ring a bell, but you see her work everywhere. Her life’s passion is professional cleaning and housekeeping, and she has spent the past 40 years working to establish Hawaii as a leader in the field.

As one of the state’s few certified executive housekeepers, Galera has taught workshops around the world, and as a leader in her profession has motivated generations of people to embrace new technologies that have helped to establish Hawaii as one of the world’s cleanest - and safest - tourist destinations. Today, Galera works with locally owned companies such as Team Clean to help them meet their commitment to continuous training, education, and keeping abreast of trends and technology. She also writes a bi-monthly article, “Clean Talk with Rose,” for Hawaii Hospitality magazine, and is a part-time faculty member teaching high school students.

Galera is the proud mother of four children, grandmother to eight and great-grandmother to three little ones.

In March she’s helping to bring Stephen Ashkin, the “father of green cleaning,” to Oahu to talk about this hot topic. She encourages anyone interested in protecting our island environment to attend on March 4 or 5. If you’re curious about green cleaning for your home, school, business or office, you can sign up at

Galera has graciously given me her favorite ahi recipe to share with MidWeek readers.


* 1 pound sashimi-grade yellowfin ahi
* kosher salt, to taste
* fresh ground black pepper, to taste
* 1/2 cup panko bread crumbs
* 3 tablespoons olive oil
* 2 cloves fresh garlic, minced

With a sharp knife, cut the ahi into four large pieces for appetizer portion or two large pieces for dinner portion. Use your judgment on what shape you want to cut your ahi because not all tuna is the same size or shape. However, the shape should somewhat resemble a miniature brick.

Season the ahi pieces with salt and pepper. Coat lightly on all sides with bread crumbs. Heat olive oil in a large, heavy skillet over high heat. The pan should be as hot as you can get it. Place the ahi in the pan, and sear on each side for about 45 seconds for small portions, or 1 minute for large. Remove from pan. The tuna will be very rare. Sauté the garlic in the pan.

Cut each “brick” into 1/4-inch-thick slices and fan out on a serving plate. Sprinkle with the garlic and enjoy!

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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