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Ahi Cakes with Roasted Sweet Corn Relish

Demonstrated by: Goran V. Streng, Executive Chef of Hawaii Prince Hotel.
Taste at Kapolei, September 12, 2004.



Ahi Cakes with Roasted Sweet Corn Relish

  • 1 lb fresh ahi (yellow fin tuna), finely chopped
  • 1/2 cup diced sweet onion
  • 1/4 cup finely sliced green onion
  • 2 tablespoons chopped Chinese parsley (cilantro)
  • 2 teaspoons sambal olek (chili paste)
  • 2 teaspoons lime juice
  • 2 tablespoons Worcestershire sauce
  • Salt and pepper to taste
  • Olive oil for sauteing
  • Corn and pea sprouts for garnish (optional)

Roasted Sweet Corn Relish

  • 2 cobs fresh sweet corn
  • Oil or butter to coat corn
  • 1 cup diced papaya
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced sweet onion
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 2 tablespoons Chinese parsley (cilantro)
  • Salt and pepper to taste


Place all ingredients in a bowl and mix well. Heat oil in a skillet over medium-high heat. Using a small ice cream scoop, drop mixture directly into skillet. Cook for about one minute on each side. Serve hot with Roasted Sweet Corn Relish. Makes 4 servings.

Roasted Sweet Corn Relish
Rub corn with oil or butter. Grill or broil corn until golden brown on all sides. Cut corn off the cob into a bowl; stir in remaining ingredients. Makes about 3 cups.


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