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"In Samoa, insanely good tuna is cheap and plentiful; a 20-pound fish might go for $5," says Andrew Zimmern. "Samoans season raw tuna with coconut milk, lime and fermented sea cucumber intestine, called se'e. At home I skip the se'e in favor of fish sauce to give the dish a salty balance." More Tuna Dishes

May 2011


Credit: © Con Poulos

Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Suggested Pairing

Vinho Verde from Portugal has a fizzy quality that is a good match for the fresh coconut and cucumber flavors in this salad.