In this traditional Samoan dish served at the Oratur Hotel in Apia, Western Samoa, the fish is “cooked” by marinating briefly in lime or lemon juice then combined with fresh coconut cream and other ingredients to make a lovely light entree or lunch dish.
- best-quality tuna, such as yellowfin - 750g, flesh only, cut into 1.25 cm cubes
- lemon or lime juice - 125ml, freshly squeezed
- green onions (shallots) - 3 - 4, chopped
- tomatoes - 1 - 2, diced
- Lebanese cucumber - 1, peeled, seeded and diced
- green chillies - 1 - 2, finely chopped (optional)
- fresh coconut cream - 375mls
- salt and pepper
- fresh coriander - 1/2 bunch, leaves only, freshly chopped
Serves 4 - 6
Place the cubed fish put into an enamel or glass bowl and pour over the lime juice. Set aside to marinate for ½ hour, covered, in the refrigerator.
Add the remaining ingredients, stirring gently to combine. Serve immediately.
Tip: you can use other top-grade fish such as swordfish, snapper or even salmon and you can add more fresh coconut cream if you like as it's meant to be quite soupy. It's important not to marinate the fish for too long as it's not meant to be "cooked" by the lime juice. Try to purchase fresh coconut cream for best results, or make your own at home by grating fresh coconut flesh, soaking in water, then squeezing out the cream through a fine muslin cloth.