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Ahi Cakes with Roasted Sweet Corn Relish

Demonstrated by: Göran V. Streng, Executive Chef of Hawaii Prince Hotel

Ingredients

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 sautéing
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

Instructions

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.