How to Make It
In a large bowl, combine the chile oil and soy sauce. Add the tuna and toss well. Cover and refrigerate for 20 minutes.
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.
In a bowl, whisk the coconut milk with the lime juice, fish sauce and light brown sugar until combined.
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.