Samoan-Style Tuna-and-Cucumber Salad Recipe

Name: Samoan-Style Tuna-and-Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon sesame-chile oil; 1 teaspoon soy sauce; 1 pound fresh sushi-grade tuna, cut into 1/2-inch dice; 1/4 cup unsweetened dried coconut flakes; 1 cup unsweetened coconut milk; 3 tablespoons fresh lime juice; 2 tablespoons Asian fish sauce; 1 tablespoon light brown sugar; One 12-ounce seedless cucumber, cut into julienne; Lime wedges, for serving

Servings: persons

1/2 teaspoon sesame-chile oil
1 teaspoon soy sauce
1 pound fresh sushi-grade tuna, cut into 1/2-inch dice
1/4 cup unsweetened dried coconut flakes
1 cup unsweetened coconut milk
3 tablespoons fresh lime juice
2 tablespoons Asian fish sauce
1 tablespoon light brown sugar
One 12-ounce seedless cucumber, cut into julienne
Lime wedges, for serving

1
In a large bowl, combine the chile oil and soy sauce.
2
Add the tuna and toss well.
3
Cover and refrigerate for 20 minutes.
4
Meanwhile, preheat the oven to 350.
5
Put the coconut flakes in a pie plate and bake for about 5 minutes, until the coconut flakes are golden brown.
6
In a bowl, whisk the coconut milk with the lime juice, fish sauce and light brown sugar until combined.
7
Mound the cucumber julienne on plates.
8
Top with the tuna and drizzle with the coconut dressing.
9
Sprinkle with the toasted coconut and serve right away with lime wedges.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 teaspoon sesame-chile oil, 1 teaspoon soy sauce, 1 pound fresh sushi-grade tuna, cut into 1/2-inch dice, 1/4 cup unsweetened dried coconut flakes, and more.

Yes, Samoan-Style Tuna-and-Cucumber Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Samoan-Style Tuna-and-Cucumber Salad

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