Author Notes
When I was living in the South Pacific I was there long enough to get a chance to grate a coconut and squeeze out the coconut cream. Adding in fresh caught tuna, and well it couldn't be beat. —shecans
Ingredients
-
1 can
coconut milk (as close as you can get to coconut cream)
-
5 ounces
sushi-grade tuna, as sustainably caught as possible, cut into bite sized chunks
-
1
small cucumber, seeded or seedless and cut into small dice
-
1
small onion or half of a larger one, chopped finely
-
1
small red bell pepper diced
-
juice of 1
lime, fresh squeezed
-
Pinch
of salt
-
1
chili pepper, to taste
Directions
-
Put all ingredients in a bowl, you need the lime juice to 'cook' the fish.
-
Flavors will develop over an hour or two, longer than that, you should refrigerate.
See what other Food52ers are saying.