Summer means short(er) shorts and
bikinis and one piece bathing suits.
So I’m craving some clean foods. Foods that fit in to my new primal way of eating. You take the best tuna sashimi you can find, add in some crunchy cucumbers and toasted coconut. Then drizzle the whole thing with a slightly sweet, salty and spicy coconut milk based sauce.
Fresh Tuna and Cucumber Salad (Topped with Coconut)
Adapted from Food & Wine
1 pound fresh sushi-grade tuna, cut in to 1/2 inch dices
1 tsp soy sauce or coconut aminos
1/2 tsp sesame-chile oil
1/4 cup unsweetened dried coconut flakes
3 tbsp fresh lime juice
2 tbsp Asian fish sauce
1 tbsp light brown sugar
1 cup unsweetened coconut milk
1 medium seedless cucumber, julienned
In a large bowl, combine the chile oil and the soy sauce. Gently add in the tuna and toss to cover. Refrigerate for 20 minutes.
Meanwhile, toast the coconut flakes by placing them in a skillet large enough to hold them in an even layer. Heat the skillet over medium heat, stirring occasionally, until the coconut is evenly browned. Coconut burns easily so keep an eye on it.
Combine the lime juice, the fish sauce, the brown sugar and coconut milk in a bowl and whisk until combined.
On small plates, place mounds of the cucumber and top with the tuna. Then drizzle the coconut sauce over the mound. Top with the toasted coconut and serve with a wedge of lime.
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