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Terrific Thai tuna

Recipe by:Chad Minton
The Ritz-Carlton, Marina Del Rey

Ingredients

  • ½ lb. ahi #1 tuna (fresh)
    3 tbsp. coconut milk
    3 to 4 tbsp. sugar
  • 1 tbsp. of Thai chile paste (found in a can)
    1 tbsp. of finely minced lemon grass
  • ½ cup of finely minced red onion
    1 tbsp. grated ginger
  • Salt
  • 3 to 4 tbsp. of freshly squeezed lemon and lime juice
  • Fresh cilantro

Directions

Take slab of fish and cut out any bloodline; then, by making a diagonal slice, remove the skin. Slice into ½- to ¼-inch cubes. Place in three to four tablespoons of freshly squeezed lemon and lime juice. Let sit for 90 minutes to let the fish 'cook' in the acidity of the juices. After 90 minutes, add onion (you may also add phenol or bell pepper), lemon grass (which should be pounded and then diced), and stir. Taste, then add as much sugar as needed to balance the tartness (probably three to four tablespoons). Then add salt, the Thai chile paste and grated ginger. Dice cilantro or add whole, whichever you choose. Remove the liquid from the salad (lemon juice) and serve with tortilla chips.

Serves 4.

Califonia Bountiful