Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Con Poulos

How to Make It

Step 1    

In a large bowl, combine the chile oil and soy sauce. Add the tuna and toss well. Cover and refrigerate for 20 minutes.

Step 2    

Meanwhile, preheat the oven to 350°. Put the coconut flakes in a pie plate and bake for about 5 minutes, until the coconut flakes are golden brown.

Step 3    

In a bowl, whisk the coconut milk with the lime juice, fish sauce and light brown sugar until combined.

Step 4    

Mound the cucumber julienne on plates. Top with the tuna and drizzle with the coconut dressing. Sprinkle with the toasted coconut and serve right away with lime wedges.

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