Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Dice 450 grams of sushi-grade Ahi tuna into 1/2 inch cubes.

2. 2

   In a medium bowl, gently toss the diced Ahi tuna with 2 tablespoons of 'alaea salt and 20 grams of finely grated galangal, ensuring all fish pieces are coated.

3. 3

   Cover the bowl and refrigerate the seasoned tuna for 2 hours to allow the curing process to take place.

4. 4

   After curing, gently rinse the tuna under cold water for 15 seconds to remove excess salt, then drain thoroughly.

5. 5

   In a clean bowl, combine the cured tuna with 1/2 cup of fresh lime juice, 1/4 cup of full-fat coconut milk, 1/4 cup of thinly sliced red onion, 1/2 cup of halved cherry tomatoes, and 2 tablespoons of chopped green onions.

6. 6

   If desired, stir in 1 small minced Hawaiian chili pepper for a touch of authentic heat.

7. 7

   Gently toss all the ingredients until well combined and serve immediately as a refreshing Hawaiian lunch.