Ingredients with Measurements:
- 1 lb fresh tuna, cut into small cubes
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 1/4 cup lime juice
- 1/4 cup coconut milk
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp red pepper flakes
- 1 avocado, sliced
Special equipment needed:
- Sharp knife
- Cutting board
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine the diced tomatoes, red onion, cilantro, lime juice, coconut milk, salt, black pepper, and red pepper flakes.
2. Add the cubed tuna to the mixture and toss gently to coat.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
4. When ready to serve, arrange the sliced avocado on a platter or individual plates.
5. Spoon the tuna mixture over the avocado slices.
6. Garnish with additional cilantro leaves and lime wedges, if desired.
Time:
Preparation time: 15 minutes
Chilling time: 30 minutes
Total time: 45 minutes
Temperature:
Refrigerate the tuna mixture for at least 30 minutes before serving.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 220
Fat: 10g
Protein: 28g
Carbohydrates: 7g
Fiber: 4g
Sugar: 2g
Sodium: 640mg
Substitutions for ingredients:
- Tuna can be substituted with salmon or any other fresh fish.
- Red onion can be substituted with white onion or shallots.
- Cilantro can be substituted with parsley or basil.
- Lime juice can be substituted with lemon juice.
- Coconut milk can be substituted with heavy cream or sour cream.
Variations:
- Add diced mango or pineapple for a tropical twist.
- Substitute the avocado with cucumber slices for a refreshing crunch.
- Add diced jalapeno or serrano pepper for extra heat.
Tips and tricks:
- Use the freshest fish possible for the best flavor.
- Cut the fish into small, uniform cubes for even marinating.
- Don't over-marinate the fish or it will become mushy.
- Serve the dish immediately after assembling for the best texture.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This dish is best served cold and should not be reheated.
Presentation ideas:
Arrange the avocado slices in a circular pattern on a platter and spoon the tuna mixture in the center for an elegant presentation.
Garnishes:
Garnish with additional cilantro leaves and lime wedges for a pop of color and flavor.
Pairings:
This dish pairs well with a crisp white wine or a light beer.
Suggested side dishes:
Serve with steamed rice or tortilla chips for a complete meal.
Troubleshooting advice:
- If the fish is too mushy, it may have been over-marinated. Try marinating for a shorter amount of time next time.
- If the dish is too spicy, reduce the amount of red pepper flakes or omit them altogether.
Food safety advice:
- Use a sharp knife and cutting board to avoid injury.
- Make sure the fish is fresh and has been properly stored.
- Keep the dish refrigerated until ready to serve.
Food history:
Ota 'ika Sashimi is a traditional dish from the Pacific Islands, specifically Samoa and Tonga. It is typically made with raw fish marinated in lime juice and coconut milk, and is often served with diced tomatoes and onions.
Flavor profiles:
This dish is tangy, creamy, and slightly spicy, with a fresh and bright flavor from the lime juice and cilantro.
Serving suggestions:
Serve as an appetizer or light lunch.
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Region: Japanese