4 people

Honeynut Squash

  • 1 small Honeynut squash peeled and sliced very thin
  • 1 tbsp sugar
  • 1 tbsp salt


  • 1/4 cup orange juice
  • 1/8 cup lime juice
  • 1/8 cup lemon juice
  • 1/8 cup tamari soy sauce
  • 1 tbsp ginger minced
  • 1 clove garlic minced
  • 1 tbsp cilantro chopped
  • 1 tbsp sambal chili paste
  • 2 tsp sesame oil


  • 8 oz tuna sliced thin
  • 1 nectarine peeled and sliced thin

Cayenne jam

  • 1 1/2 cup cayenne peppers minced
  • 2 cups water
  • 1 1/2 cup sugar
  • 1 tbsp pectin
  • 1/2 tbsp salt


  • 1 whole radish sliced thin
  • 2 tbsp cilantro micro leaves
  • 1 tsp sansho pepper

Nutritional information

Calories: 440kcalCarbohydrates: 120gProtein: 16gFat: 4gSaturated Fat: 1gCholesterol: 20mgSodium: 3193mgPotassium: 1189mgFiber: 6gSugar: 92gVitamin A: 20957IUVitamin C: 183mgCalcium: 116mgIron: 4mg

Certified Reconditioned Standard

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people

How to make ponzu

  • Place all the ingredients in a bowl and let them marinate together for at least 30 minutes.  Set aside until ready to use.

How to make cayenne jam

  • Place sugar, water, cayenne into a pot. Bring to a boil and cook for 5 minutes, then add the salt and stir in the pectin.
    Cook for another 2-3 minutes and then turn off the heat and allow to cool or jar immediately into sterilized jars and can according to canning procedures.

How to compress honeynut squash

  • In a bowl add thinly sliced squash and add salt and sugar. Then place everything into a cryovac bag and seal air tight to compress. Allow to compress at least 4 hours or overnight.
    Tuna with Honeynut and Peach

To finish

  • Take the tuna and the nectarines and alternate the pieces dress both with a spoonful of ponzu. Then take your cured honey nut squash out of the cryovac bag and shingle them in a neat row.
    Smear the cayenne jam on one side of the squash then flip it over and place on top of the tuna and the nectarine. Top the squash with sansho pepper, radish, a touch more ponzu, and cilantro. Serve and enjoy this wonderful appetizer!
    Ahi Tuna recipe with Honeynut and nectarine

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