Taro Seafood Cake



Taro Seafood Cake

This Taro cake recipe is a tasty Hawaiian side dish that I'm sure you and your guests will enjoy but I have to relate a story about Taro root. When I first moved to Hawaii, I went shopping for dinner. I saw these unusual looking things in the produce department, so I grabbed some and took home to make a salad with the Taro root. I was peeling the Taro for the salad and thought I would taste it to see what it tasted like. I took a bite and within a few seconds my mouth and throat felt like I had swallowed a mouth full of tiny needles! I flushed my mouth and throat out with water to no avail. I couldn't swallow, it was panic time! But I didn't panic, I laid down and tried to relax and after about an hour I was starting to feel better and low and behold, I survived! So the point of this diatribe is.....Taro MUST BE COOKED....SHOULD NOT BE EATEN RAW! In its raw form the plant is TOXIC due to the presence of calcium oxalate, although the toxin is destroyed by cooking or can be removed by steeping taro roots in cold water overnight. If you follow this recipe, you should have no problems. Bon appetite!
Course Main Course
Cuisine Seafood
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Servings 4 Servings


  • 1 large Taro root about 3/4 pound
  • 2 tablespoons of butter
  • 1 pound Yellowtail (Ahi) tuna finely chopped
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 shallot diced
  • 1 green onion chopped
  • 1 teaspoon salt
  • 1 egg
  • 1/4 cup cornstarch
  • 1 tablespoon baking powder
  • 1/2 cup cream
  • 1/4 cup cilantro leaves
  • 1 tablespoon lemon juice


  • Steam one large Taro root in a covered pan, with a bit of water in a 350 degree oven until tender, about 1 hour. Be sure the Taro is COMPLETELY COOKED through. Cool, peel, and coarsely grate the Taro.
  • While taro cooks, melt 2 tablespoons of butter in a saute pan and saute 1 1/2 pounds of finely chopped fresh ahi tuna (Yellowfin Tuna) with 1 diced onion, 2 cloves minced garlic, 1 diced shallot and 1 chopped green onion for about 7 minutes.
  • Cool completely , add 1 teaspoon salt, the taro, 1 egg, 1/4 cup cornstarch, 1 tablespoon baking powder, 1/2 cup cream, 1/4 cup cilantro leaves and 1 tablespoon lemon juice. Mix well and shape into cakes about 3-inches in diameter.
  • Fry in a little butter until golden brown on both sides. Garnish with cilantro.

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