Funafuti Lagoon Lime & Coconut Cured Tuna – Authentic Tuvalu Recipe
Ultra-fresh lagoon tuna cured in lime juice and folded into cool coconut cream.
- Country of Origin
- 🇹🇻 Tuvalu (Polynesia, Oceania)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Diced yellowfin tuna, Cherry tomatoes, Cucumber, Fresh lime juice, Coconut milk
Ingredients for Funafuti Lagoon Lime & Coconut Cured Tuna (4 Servings)
- 1.25 lbs (or 2.5 cups) diced yellowfin tuna, prepped into bite-sized pieces
- 1.5 cups cherry tomatoes, washed and trimmed
- 1 cup cucumber
- 1 medium onion and 3 cloves garlic, finely minced with fresh lime juice
- 1.5 tbsp traditional Tuvalu seasoning (coconut milk, bird’s eye chili, scallions)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and fresh lime juice for 2–3 minutes until softened and fragrant.
- Add diced yellowfin tuna and cherry tomatoes along with coconut milk, bird’s eye chili, scallions, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with cucumber and serve straight from the skillet.