Ingredients with Measurements:
- 1 pound fresh tuna, diced
- 1 cup diced cucumber
- 1 cup diced tomato
- 1/2 cup diced red onion
- 1/2 cup chopped fresh cilantro
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon finely chopped red chili pepper
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Sharp knife
- Cutting board
Step-by-step instructions:
1. In a large mixing bowl, combine the diced tuna, cucumber, tomato, red onion, and cilantro.
2. In a separate bowl, whisk together the lime juice, soy sauce, honey, and red chili pepper.
3. Pour the dressing over the tuna mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. Serve chilled and garnish with additional cilantro and lime wedges, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
- Total time: 45 minutes (including refrigeration time)
Temperature:
- Serve chilled
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 195
- Fat: 3g
- Carbohydrates: 9g
- Protein: 33g
- Sodium: 670mg
Substitutions for ingredients:
- You can substitute the tuna with any other firm white fish, such as swordfish or mahi-mahi.
- If you don't have fresh chili pepper, you can use dried chili flakes or hot sauce instead.
- You can substitute the honey with agave nectar or maple syrup.
Variations:
- You can add diced avocado or mango to the salad for extra flavor and texture.
- For a spicier version, add more chili pepper or hot sauce.
- You can also add a tablespoon of grated ginger to the dressing for a zesty kick.
Tips and tricks:
- Make sure to use fresh, high-quality tuna for the best flavor.
- You can prepare the salad in advance and keep it in the refrigerator for up to 24 hours.
- If you're not a fan of raw fish, you can sear the tuna in a hot pan for a few seconds on each side before dicing it.
Storage instructions:
- Store the leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in individual bowls or on a large platter.
- Garnish with additional cilantro and lime wedges for a pop of color.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- This salad pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Steamed rice
- Grilled vegetables
- Crusty bread
Troubleshooting advice:
- If the salad is too spicy, you can add more honey or lime juice to balance out the flavors.
- If the salad is too salty, you can add more lime juice or a splash of water to dilute the dressing.
Food safety advice:
- Make sure to use fresh, high-quality fish and keep it refrigerated until ready to use.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
Food history:
- Gohu Ikan is a traditional dish from the Maluku Islands in Indonesia, where it is typically made with raw fish, lime juice, and chili peppers.
Flavor profiles:
- This salad is tangy, spicy, and refreshing, with a mix of fresh flavors and textures.
Serving suggestions:
- Serve this salad as an appetizer or light lunch.
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Region: Indonesian