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Island Ahi special


  • Bring 1 litre water to the boil in a heavy-bottomed pot, together with the vinegar, sugar, table salt, cloves, mustard seeds, green peppercorns, ginger and chillies. Stir and briefly cook before adding the pineapple and simmering for about 5-10 mins. Remove from the heat and set aside to cool. 
  • To make the salsa, gently toss the red onion, tomatoes, garlic, cumin, oil, seasonings, lime juice, avocado, coriander, Tabasco and tomato juice in a bowl. Set aside. 
  • Then to make the wasabi sauce, combine the dashi powder, wasabi, both soy sauces and 30 ml water. 
  • Blanch the tuna steaks in boiling water for just a few seconds. Then drain well, generously coat with the Furitake and finely slice. 
  • Lay the salsa on individual plates, arrange the tuna across the top, sprinkle the wasabi sauce over and serve with the pickled pineapple alongside. 
  • (Ben Rotella – Kobe Jones, Docklands)


  • 500 ml rice wine vinegar
  • 500 gm sugar
  • 60 gm table salt
  • 4 whole cloves
  • 4 tspn mustard seeds
  • 4 tspn green peppercorns
  • 5 tspn minced fresh ginger
  • 3 Jalapeno chillies, minced
  • ½ pineapple, skin removed & diced
  • ½ red onion, finely diced
  • 2 ripe red tomatoes, seeded & finely diced
  • 1 garlic clove, finely chopped
  • 2 tbsp ground cumin
  • a splash of extra virgin olive oil
  • sea salt & freshly ground pepper
  • juice of ½ lime
  • ½ avocado, finely diced
  • 3 coriander sprigs, roughly chopped
  • a dash of Tabasco sauce
  • 50 ml tomato juice
  • 120 ml dashi powder
  • 45 gm wasabi powder
  • 30 ml soy sauce
  • 30 ml light soy sauce
  • 2 x 150 gm tuna steaks
  • Furitake seasoning
  • a handful of baby watercress leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm