Hali’imaile General Store’s Owner and Chef Bev Gannon’s Wasabi Ginger Ahi Cakes @bevgannonmaui

Chef Bev Gannon candid

Owner and Chef Bev Gannon. Photo Courtesy of Bev Gannon Restaurants.


Hali‘imaile General Store, Joe’s, Gannon’s




You have to try our Sashimi Napoleon. Many of our dishes use products from Maui. We source local before we go outside the islands. A dish like our Macadamia Nut Crusted Fresh Catch will have mac nuts, purple sweet potatoes, fresh fish, pineapple, beets all grown and caught here. A great unsalted French butter is a must for my kitchens. There are so many uses. You can clarify it to saute and fry, make fantastic sauces, put on a nice piece of bread or melt on a just-picked Maui corn on the cob. My recipe for Ahi cakes is a take on crab cakes. I grew up eating salmon cakes and these beat those by a mile! This is a great use for the odd piece of tuna. I use herbs, ginger and garlic from my garden.



Keep your knives sharpened at all times.



Ahi Cakes with Wasabi-Ginger Tartar Sauce


Mango Wasabi-Ginger Tartar Sauce:

2 cups good-quality mayonnaise

2 tablespoons mango puree

1 tablespoon wasabi paste

2 tablespoons pickled chopped ginger

1 tablespoon peeled and minced fresh ginger

¼ cup finely chopped red onion

4 cloves garlic, finely chopped

3 tablespoons chopped fresh cilantro

2 teaspoons freshly squeezed lime juice


Ahi Cakes:

1 pound ahi fillets, finely chopped

¼ cup finely chopped green onion, white part only

¼ cup seeded and finely chopped red bell pepper

1 teaspoon finely chopped garlic

2 tablespoons finely chopped fresh basil

1 tablespoon finely chopped fresh cilantro

½ cup good-quality mayonnaise

2 eggs, lightly beaten

2 teaspoons salt

½ teaspoon freshly ground black pepper

2 cups panko (Japanese bread crumbs)

½ cup peanut oil

Lime slices, for garnish

Cucumber slices, for garnish


To prepare the sauce: in a small bowl, mix together the mayonnaise and wasabi paste until well blended.  Add the remaining sauce ingredients and mix well.  Set aside.

To prepare the cakes, in a bowl, combine all the ingredients and mix well.  Form into cakes about 2 ½ inches in diameter and ½ inch thick.  You should have 6 cakes.  Coat the cakes evenly with panko, cover, and chill for 1 hour.

In a skillet, heat the oil over medium-high heat.  In batches, add the cakes and fry, turning once, for 2 ½ to 3 minutes on each side, until golden brown.

To serve, place an ahi cake atop a pool of tartar sauce on each plate.  Garnish with lime and cucumber slices.

Serves six.

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Twitter:  @bevgannonmaui
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