2 lbs. kona kampachi (yellowfin tuna) filet, cubed
½ lb. sweet Kauai prawns, cleaned, blanched, heads reserved for garnish, tails cubed
2 Tbsps. inamona (ground, roasted kukui nuts)
2 Tbsps. minced garlic chives
4 finger limes, skinned and cleaned, reserve lime skins for garnish
4 Tbsps. Maui onion, brunoise cut
3 Tbsps. water chestnut, brunoise cut
1 Tbsp. oyster sauce
1 Tbsp. gluten-free shoyu
Wonton strips, julienned, as needed, to coat meatballs
1. Fold all ingredients except won ton strips into bowl. Roll into 1-oz. balls, coat with julienned won ton strips, rest for 10 minutes.
2. Flash fry for 30 seconds in hot oil.
3. Suggested garnishes and dips: beurre blanc with mustard added, soy sauce reduction, reserved prawn heads and seaweed.
Photo and recipe courtesy of Peter Kaluna, University of Hawaii at Hilo, Sodexo