Ingredients
700g tuna fillet
Juice of 4 limes
1 red onion, diced
1 red capsicum, diced
2 ripe tomatoes, seeded and diced
1 Lebanese cucumber, seeded, peeled and diced
Sea-salt flakes and freshly ground black pepper
1 cup thick coconut cream
2 coconuts, halved
Finely grated lime zest, to serve
Method
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Use a sharp knife to remove any bloodline from tuna. Dice 500g in 1cm cubes. Pour juice over, mix well, put in fridge for 1 hour. Drain excess liquid.
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Mix onion, capsicum, tomatoes and cucumber in a bowl, and season generously. Mix in coconut cream, then marinated tuna. Spoon into halved coconuts.
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Slice remaining tuna into thin strips and lay on an oven tray, then scorch lightly with a blow torch and arrange on top. Serve with lime zest.
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