Tomato

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