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
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Ingredients
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1 can
coconut milk (as close as you can get to coconut cream)
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5 ounces
sushi-grade tuna, as sustainably caught as possible, cut into bite sized chunks
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1
small cucumber, seeded or seedless and cut into small dice
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1
small onion or half of a larger one, chopped finely
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1
small red bell pepper diced
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juice of 1
lime, fresh squeezed
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Pinch
of salt
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1
chili pepper, to taste
Directions
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Put all ingredients in a bowl, you need the lime juice to 'cook' the fish.
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Flavors will develop over an hour or two, longer than that, you should refrigerate.
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