Oka a'i #EattheWorld

This delicious tuna ceviche is a popular Samoan dish.  Make sure you use sushi-grade tuna and give yourself an hour or so before serving to allow the flavors to meld.

We are traveling to Samoa today as we Eat the World.......

Cam of Culinary Cam and I invite food bloggers to join us on the 10th of each month to celebrate the foods and culture of different countries.  This month Cam chose Samoa, an Island country in Polynesia.

Let's see what everyone brought to the table......

• Combating 'Blankness' with Moa Fa'Asaina by Culinary Cam
• Keke Pua’a (Samoan Steamed Pork Buns) by Amy's Cooking Adventures
• Moa Fa'Asaina- Samoan Chicken by Sneha's Recipe
• Oka a'i A Day in the Life on the Farm

Our dive family attended a fundraiser last night for a local girl needing surgery for a brain tumor.  The event was a 1/4 mile from my house, so I invited them all for pre-event cocktails and served this dish as an appetizer.  It turned out wonderfully as did the spaghetti dinner, which was so well attended they ran out of food and had to order in pizzas.

I was lucky enough to visit the Polynesian Cultural Center on a visit to Hawaii nearly 25 years ago.  The presentation and dancing of the Samoans was my favorite of the night.

Appetizers, Tuna, Fish, Seafood, Ceviche

Appetizers

Polynesian

Yield: 10 appetizer servings

Author: Wendy Klik

Oka a'i

This delicious tuna ceviche is a popular Samoan dish. Make sure you use sushi-grade tuna and give yourself an hour or so before serving to allow the flavors to meld.

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 1 lb. sushi-grade tuna, slightly frozen
• 1/2 c. fresh lime juice
• 1/4 c. diced sweet onion
• 2 scallions, white and light green sections, sliced
• 1/2 English cucumber, diced
• 1 c. coconut milk
• 1 small jalapeno, seeded and minced
• salt to taste

Instructions

1. Dice the tuna into bite-size pieces, this is easier if the tuna is slightly frozen. Toss with the lime juice and set aside for 10 minutes while you prep the other ingredients.
2. Place the onion, scallions, cucumber, and jalapeno in a large bowl. Drain the juice from the tuna and add the tuna to the vegetables. Season with salt and add the coconut milk. Toss well to coat and refrigerate for at least one hour before serving.

Nutrition Facts

Calories

68

Fat (grams)

5 g

Sat. Fat (grams)

4 g

Carbs (grams)

5 g

Fiber (grams)

0 g

Net carbs

5 g

Sugar (grams)

1 g

Protein (grams)

3 g

Sodium (milligrams)

45 mg

Cholesterol (grams)

0 mg

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