Kiribati-Style Raw Tuna in Coconut Milk

Name: Kiribati-Style Raw Tuna in Coconut Milk
Total time: 20 min
Yield: 4
Cuisine: Kiribati
Ingredients: 400 g Tuna (sashimi-grade, previously frozen for raw consumption, and kept chilled); 250 ml Coconut Milk; 120 g Onion (finely chopped); 2 pcs Lime (juiced); 4 g Salt; 2 g Black Pepper

Previously frozen tuna intended for raw consumption is dressed with coconut milk, lime, onion, salt, and pepper. This Kiribati-style preparation is kept cold and served promptly; citrus changes texture but does not make raw fish microbiologically safe.

Prep

20m

Cook

—

Serves

Estimated

Nutrition

Per serving

299kcal

Calories

30g

Protein

17g

Fat

10g

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.

400g
Tuna (sashimi-grade, previously frozen for raw consumption, and kept chilled)
250ml
Coconut Milk
120g
Onion (finely chopped)
2pcs
Lime (juiced)
4g
Salt
2g
Black Pepper

Cook through it

Method

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

4 steps

01
Keep the tuna refrigerated until needed and place it in a chilled bowl.
02
Add the onion and squeeze in the limes, then toss gently. Limes changes the texture but does not make raw fish safe.
03
Fold in the coconut milk, salt, and black pepper.
04
Refrigerate for no more than 15 minutes, then serve cold immediately. Discard any portion left at room temperature for more than 2 hours.

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