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Lime-Cooked Rare Tuna with Southeast Asian Flavors


From Jeff Jones and Sue Straq

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  • 1 1/2 lb sushi-quality tuna
  • 1 c fresh lime juice -- about 8 limes
  • 1 small red onion, thinly sliced
  • 1 tomato, diced
  • 1 t minced ginger
  • 1 c coconut milk, unsweetened
  • 1/4 c chopped fresh cilantro



Step 1

1. Cut the tuna into think slices about the size and thickness of a matchbook. Lay the tuna slices in a shallow pan in a single layer and pour the lime juice over them; make sure the lime juice covers the tuna completely. Cover and soak 2 hours -- turning and moving around so all get lime juice. At the end of 2 hours, tuna should be a milky gray on the exterior, but pink to read inside.

2. Move tuna, discard lime juice and combine tuna with rest of ingredients in a bowl. Mix well and serve.


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