Tuna Wasabi Lobster Idaho® Potato Cakes


  • 4 each Ahi tuna steaks, 1 1/4" thick, approximately 9 ounces
  • 1 1/2 cups olive oil
  • 1/2 cup seasoned rice vinegar
  • 2 tablespoons fresh ginger, finely diced
  • 1/2 cup fresh orange juice
  • 2 tablespoons orange zest, finely grated
  • 1/2 teaspoon curry powder
  • 2 teaspoons sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper, ground
  • 4 teaspoons black & white sesame seeds, toasted
  • 8 each Wasabi Lobster Potato Cakes - recipe listed below
  • 1 cup Fennel Tarragon Slaw - recipe listed below
  • 8 springs fennel fronds for garnish
  • Wasabi Lobster Potato Cakes
  • 2 tablespoons olive oil
  • 1 tablespoon fresh shallots, finely chopped
  • 8 ounces cooked lobster meat, medium diced
  • 1/4 teaspoon fresh garlic, finely diced
  • 1 teaspoon lemon zest
  • 1 ounce cognac
  • 1 1/4 pound Idaho® potatoes, 70 count, peeled
  • 2 each eggs beaten
  • 2 teaspoons wasabi paste
  • 1/4 cup fresh chives, thinly sliced
  • 3/4 teaspoon Kosher salt
  • 1/4 teaspoon all purpose flour
  • 1/2 cup vegetable oil for frying


  1. Place the olive oil, rice vinegar, ginger, orange juice and zest, sesame oil, curry powder, soy sauce, kosher salt and black pepper into a large bowl and mix well. Arrange the ahi tuna steaks in a shallow hotel pan; pour the marinade over the steaks. Allow to marinate for 2 hours in the refrigerator turning frequently.
  2. Remove the ahi from the marinade pat dry with paper towels and lightly season with salt and black pepper.
  3. On a preheated broiler lightly oil the grill rack; place the ahi over a medium hot fire. Cook for approximately 4-5 minutes per side or until a medium rare degree of doneness is reached. Remove from the grill and allow to rest for 5 minutes in a warm area.
  4. In the center of 4 decorative serving platters place 2 Wasabi Lobster Cakes, garnish each grilled ahi steak with a teaspoon of the toasted sesame seeds.
  5. Using a sharp knife slice each ahi steak into 5 slices across the grain. Arrange the slices in an overlapping fashion in front of the potato cakes on each platter. Place 1/4 cup of the Fennel Tarragon Slaw slightly on top of the sliced ahi to form a "crown".
  6. Garnish each platter with 2 fronds of fresh fennel, serve immediately.
Wasabi Lobster Potato Cakes
  1. Place the olive oil into a large heated sauté pan; add the shallots sauté for 3-4 minutes over medium heat until softened. Add the garlic and lobster meat and continue to cook for and additional 2 minutes. Add the thyme, lemon zest and cognac and allow to reduce. Remove from the heat to cool.
  2. Coarsely shred the peeled potatoes using a food processor and immerse into ice water. In small batches place into towels and squeeze dry.
  3. Place the potatoes into a large bowl; separately mix the eggs with the wasabi paste. Add to the potatoes along with the cooled lobster mixture, chives, salt and black pepper.
  4. In batches place the vegetable oil onto a 375® F flat top grill; place 1/2 cup portions of the potato mixture onto the grill and flatten slightly. Sauté for 2-3 minutes or until fully cooked. Remove from the grill and hold in a warm area for immediate platting.
Print Recipe

Yield: 4 Servings

Michael J Watz
Loews Club Restaurant
Philadelphia, PA

Share this Recipe