Tuna with coconut, chilli, mango, apple and lime

Name: Tuna with coconut, chilli, mango, apple and lime
Ingredients: 1 crisp, sweet apple; 1 crisp, sweet apple; 1 spring onion (scallion), thinly sliced; 1 spring onion (scallion), thinly sliced; 8 stalks coriander (cilantro), leaves picked; 8 stalks coriander (cilantro), leaves picked; 100 ml (scant ½ cup) coconut milk; 1 ripe, sweet mango; 1 ripe, sweet mango; 1 tsp grated palm sugar or light brown sugar; 1 tsp grated palm sugar or light brown sugar; ½ medium-heat red chilli, finely chopped (use more or less to taste); ½ tsp finely grated lime zest; 1 small red onion, halved and very thinly sliced; 3 tbsp lime juice (or use lemon juice); 3 tbsp lime juice (or use lemon juice); 2 tbsp desiccated (shredded) coconut, toasted; 350 g (12 oz.) very fresh tuna loin, skin and bones removed

Preparation info

For
2
as a main course as a starter

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

Raw fish salads have been part of my family’s culinary repertoire back in New Zealand for as long as I can remember. Even my step-mum, Rose, a Cockney from London’s East End, got into the swing of things when she and Dad married. Whether it be a Peruvian ceviche or Cook Island’s Ika Mata, or even a jumble of Japanese sashimi, raw fish is delish! Pretty much any fish, so long as it’s very fresh, will work here. The smaller the chunks of fish, or the thinner it’s sliced, the less time it’ll t

Ingredients

Starter
Fish course
Gluten-free
Pescatarian

Ingredients

Method