Entree: Tuvalu – Tuna Sashimi

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 20 min

Ingredients

- 8 oz (225 g) sushi-grade tuna, filleted
- 2 tbsp (30 ml) freshly squeezed lime juice
- 2 tbsp (30 ml) light coconut milk
- 2 tsp (10 ml) soy sauce
- 1 small red chili, thinly sliced
- 1 small shallot, very thinly sliced
- 1 tbsp (15 ml) toasted sesame oil
- 1 tsp (5 g) sea salt, or to taste
- 1 tbsp (6 g) freshly grated coconut (optional)
- 1 tbsp (15 ml) finely chopped fresh cilantro or local herb (optional)
- Toasted sesame seeds for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the tuna dry with paper towels and chill briefly (10–15 minutes) to firm the flesh for cleaner slicing.
2. Combine lime juice, coconut milk, soy sauce, sesame oil and sea salt in a small bowl; whisk until smooth. Taste and adjust salt or lime.
3. Arrange thin slices of tuna by cutting against the grain into 1/8–1/4-inch (3–6 mm) slices. Place slices on a chilled plate in a single layer or slightly overlapped.
4. Scatter thin shallot and sliced chili evenly over the tuna.
5. Spoon the lime–coconut dressing evenly over the tuna slices (about 1 tbsp (15 ml) per serving), then sprinkle grated coconut, cilantro and sesame seeds if using.
6. Serve immediately, using chopsticks or a fork, taking care to eat while the tuna is cool and the dressing is fresh.

1. Pat the tuna dry with paper towels and chill briefly (10–15 minutes) to firm the flesh for cleaner slicing.
2. Combine lime juice, coconut milk, soy sauce, sesame oil and sea salt in a small bowl; whisk until smooth. Taste and adjust salt or lime.
3. Arrange thin slices of tuna by cutting against the grain into 1/8–1/4-inch (3–6 mm) slices. Place slices on a chilled plate in a single layer or slightly overlapped.
4. Scatter thin shallot and sliced chili evenly over the tuna.
5. Spoon the lime–coconut dressing evenly over the tuna slices (about 1 tbsp/15 ml per serving), then sprinkle grated coconut, cilantro and sesame seeds if using.
6. Serve immediately, using chopsticks or a fork, taking care to eat while the tuna is cool and the dressing is fresh.