Good evening, Raffies!
Today we are going to Samoa and enjoying another salad for this warm weather.
On our menu we have Oka I’a, a traditional dish on the islands.
Although this is a basic recipe, you can add different vegetables and types of fresh and raw fish to your own version. Also adding some chili pepper for some extra kick or some cilantro or parsley is a great idea.
The recipe is really simple:
500 g fresh tuna
1/2 c lime juice
1/2 onion, thinly chopped
2 tomatoes, diced
1 cucumber, diced
4 spring onions, sliced
1 c coconut milk
Start by dicing your fish and covering it with the lime juice. Set it aside for approximately one hour. You can even skip this process if the fish is REALLY fresh. The longer you leave the fish in the lemon or lime juice, the more it gets “cooked”.
Drain the fish and discard the lime juice. Add the vegetables to the fish and the coconut milk, too. Mix well and season with salt. Now refrigerate for 30 minutes to let the flavours develop. Serve as a starter or a light dish.
Up to now I had only eaten Japanese tuna salads, but this version with coconut was simply wonderful. The flavours were so perfect together. It was delightful!