Some people call this Tahitian Salad. I call it a taste of Hawaii. I had this delicious dish at Halei’wa Joe’s on the North Shore. I ordered it on a whim and was so very thankful I did. This is a modified version of the epicurious recipe found here.
1 pound high-grade ahi tuna, diced in 1/2-inch cubes
1/2 cup fresh lime juice
1/2 cup coconut milk (fair warning, this does separate)
1/2 cup diced peeled and seeded cucumber
4 to 5 scallions, green and white portions, split lengthwise and minced
3/4 teaspoon salt, or more to taste (sea salt works best!)
Freshly ground pepper
1 medium tomato, diced
Combine in a medium bowl (we used glass) the tuna, lime juice, coconut milk, cucumber, scallions, salt, and pepper. Refrigerate 30 minutes to 1 hour. Mix in the tomato and serve right away.
This is wonderful alone and just as tasty with tortilla chips. I could seriously eat this every day.