Cook Islands Tuna with Soy and Lime

Name: Cook Islands Tuna with Soy and Lime
Total time: 15 min
Yield: 4
Ingredients: 400 g Tuna (previously frozen, suitable for raw consumption, and thinly sliced); 60 ml Soy Sauce; 2 pcs Lime (juiced); 20 g Scallion (finely chopped); 10 g Scallion (thinly sliced)

Very fresh tuna is sliced and served simply with a salty, citrusy dipping sauce in a style that suits the Cook Islands' abundant seafood. It makes a clean, elegant starter when the fish is at its best.

Prep

15m

Cook

—

Serves

Estimated

Nutrition

Per serving

151kcal

Calories

30g

Protein

Fat

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Fish

400g
Tuna (previously frozen, suitable for raw consumption, and thinly sliced)

Sauce

60ml
Soy Sauce
2pcs
Lime (juiced)
20g
Scallion (finely chopped)

Garnish

10g
Scallion (thinly sliced)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

4 steps

01
Keep the tuna refrigerated until ready to serve. Use a clean board and knife reserved for ready-to-eat food.
02
Stir together the soy sauce and lime juice, then add the finely chopped scallion.
03
Arrange the tuna on chilled plates, serve with the sauce, and garnish with the thinly sliced scallion.
04
Serve immediately and discard any tuna left at room temperature for more than 2 hours.

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