Entree: Marshall Islands – Tuna Sashimi (Thinly sliced fresh raw tuna served simply with island-style citrus and savory condiments)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 20 min

Ingredients

- 1 tuna loin, approx. 1 lb (454 g) sushi-grade, trimmed and very cold
- 1/4 cup (60 ml) soy sauce or light shoyu
- 2 tbsp (30 ml) freshly squeezed lime juice
- 1 tbsp (15 ml) sesame oil
- 1 tsp (5 ml) fish sauce (optional)
- 1 small shallot, very thinly sliced, approx. 1 oz (30 g)
- 1 small red chili, thinly sliced (seeds optional)
- 2 tbsp (30 ml) freshly grated coconut or finely shredded coconut
- 1 tbsp (15 g) chopped fresh cilantro
- 1 tbsp (15 g) thinly sliced green onion
- 1/2 tsp (2 g) coarse sea salt
- 1 tbsp (15 ml) neutral oil such as avocado or vegetable oil (to wipe knife)
- Lime wedges for serving

Instructions

1. Chill the tuna loin until very cold and use a very sharp knife wiped with a little neutral oil to slice the tuna into thin 1/8–1/4 inch (3–6 mm) slices against the grain. Arrange slices on a chilled platter and scatter the thinly sliced shallot, red chili, green onion and grated coconut over the fish.
2. Whisk together the soy sauce, lime juice, sesame oil and fish sauce if using; season lightly with coarse sea salt. Pour or serve the dressing alongside for guests to drizzle over the sashimi, garnish with chopped cilantro and lime wedges, and serve immediately with steamed rice or taro as preferred.