"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."
Purists would insist on imported Italian canned tuna fish for the Tuscan classic, but we think plain old tuna from the supermarket is just fine, too. However, make sure the fish is packed in oil; not only will the tuna be infinitely more flavorful, we use the oil as part of the dressing.