Samoan oka is a chilled island dish that pairs fresh tuna with coconut cream, lime, and crisp vegetables. It is bright, creamy, and deliberately simple.
Cut the tuna evenly, give it a short lime cure, then fold in coconut cream and vegetables just before serving.
Keep the tuna, bowl, and ingredients cold, and do not leave the finished oka at room temperature.
Serving Suggestions
Serve with taro, breadfruit, rice, or crisp lettuce leaves.
Recipe Notes
Because this is a raw-fish preparation, serve it the day it is made. Do not freeze or keep leftovers for later.
Samoan Oka
A bright Samoan dish of fresh tuna dressed with coconut cream, lime, tomato, cucumber, and red onion.
Ingredients
Equipment
Method
Prepare the Tuna:
- Keep the tuna cold while cutting it into even 1/2-inch cubes. Place it in a chilled mixing bowl.
Dress the Fish:
- Pour the lime juice over the tuna and toss gently. Let it stand for 5 minutes, just until the surface begins to turn opaque.
- Add the coconut cream, tomato, cucumber, red onion, cilantro, chile, salt, and pepper. Fold gently so the tuna stays in cubes.
Chill and Serve:
- Cover and chill for 10 minutes, then taste and adjust the salt. Serve cold with taro, breadfruit, or rice.
Nutrition
Notes
- Use very fresh sushi-grade tuna and keep it refrigerated throughout preparation.
- The lime continues to firm the fish, so serve soon after dressing for the best texture.
