Ota

I just began a journey around the world; through food.

Going to cook a recipe from every country/dependent territory in the world.

1st up Tokelau, which was challenging to find a national dish for.

Ota seemed to be the best match. Added lemongrass, Korean chili, mint, garlic and ginger to the typical recipe.

Recipe:

6 servings as an appetizer

Ingredients

  • 1/2 lb. Sashimi Grade Tuna, cut into bite sized cubes
  • 2 Limes, zested and juiced
  • 1 small piece of Lemongrass, harder outer leaves removed, smashed with meat tenderizer or back of knife
  • 1 clove Garlic, peeled and grated with a micro plane or finely minced
  • 1 inch piece of Ginger, peeled and grated with a micro plane or finely minced
  • 1/2 Korean Red Pepper, finely minced (can substitute a jalapeno)
  • 1 Japanese Cucumber, quartered and seeded
  • 1 medium Tomato, seeded and diced
  • 1 large Shallot, finely minced
  • Small handful of Mint, chopped
  • 1 green onion, thinly sliced
  • 1/4 cup Coconut Milk

Instructions

  • Cut the Tuna into bite size chunks and place in shallow container
  • Zest Limes, reserve zest
  • Juice Limes and pour juice over tuna, add smashed piece of lemongrass and refrigerate for 30 minutes. Toss Tuna in Lime juice 2 times while marinating to ensure even coverage.
  • Grate Garlic
  • Grate Ginger
  • Finely mince Korean Red Pepper
  • Quarter seed and cube Japanese Cucumber
  • Seed and dice Tomato
  • Finely mince Shallot
  • Mince Mint
  • Thinly slice Green Onion
  • Add a 1/4 cup coconut milk and all remaining ingredients to tuna, season with salt and pepper to taste and refrigerate additional 5 minutes

 

Serve with Taro or Tortilla Chips

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