Our Recipes

and a few we like

Watermelon Radish Tuna Salad

Watermelon Radish, Ahi Tuna, and Snap Pea Salad

Enjoy crunchy radishes, snap peas, and medium-rare seared tuna are tossed in a ginger-soy dressing for a crisp and colorful entrée salad.


  • 1 tbsp. soy sauce
  • 1 1⁄ 2 tsp. red wine vinegar
  • 1 tsp. honey
  • 1⁄ 2 tsp. Dijon mustard
  • 1⁄ 2 tsp. toasted sesame oil
  • 1 1⁄ 2 tsp. white sesame seeds, lightly toasted
  • 1 clove garlic, peeled
  • 1 (2”) piece ginger, peeled and grated
  • 5 1⁄ 2 tbsp. coarsely ground black pepper, plus more to taste
  • 3⁄ 4 cup canola oil
  • 8 oz. tuna steak, preferably sushi grade
  • 1 tbsp. coarse salt, plus more to taste
  • 8 oz. sugar snap peas, strings discarded, cut crosswise into 1” pieces
  • 1⁄ 4 cup roughly chopped mint
  • 1 tsp. black sesame seeds, lightly toasted
  • 2 watermelon or 6 large regular red radishes, halved and thinly sliced


  • Purée soy sauce, vinegar, honey, mustard, sesame oil, 1⁄2 tsp. of the white sesame seeds, the garlic, ginger, and 1 1⁄2 tbsp. of the pepper in a blender until smooth.
  • With the motor running, drizzle in 1⁄2 cup of the canola oil until dressing is emulsified; set aside.
  • Heat remaining oil in a 10” skillet over medium-high heat. Season tuna with remaining pepper and salt; cook, flipping once, until medium rare, 2–4 minutes.
  • Let cool, then cut into 1⁄2” pieces and transfer to a bowl. Add reserved dressing, the snap peas, mint, remaining white and the black sesame seeds, the radishes, salt, and pepper; toss gently to combine and let sit 30 minutes before serving.

Tags: Salad Gluten Free Ginger Tuna Asian Spring


We proudly source local, in-season seafood and distribute it directly to consumers islandwide.
Visit our kitchen in Kaimuki on Saturdays or our farmers' market booth on Sundays in Mililani. You can also enjoy our fish prepared by a select few chefs and restaurants on Oahu!