Limu Tuna * Recipe

Limu Tuna

1. 1

   Prepare the tuna

   Pat the ahi tuna dry with paper towels. Trim any sinew and cut the tuna into 1/2-inch cubes. Place the cubed tuna in a chilled mixing bowl and keep refrigerated while you prepare the other ingredients.

2. 2

   Rehydrate or prepare limu

   If using dried limu, soak it in cold water for 5–10 minutes until pliable, then drain and squeeze gently to remove excess water. If using fresh limu or ogo, rinse briefly and chop or leave in short strands. Measure out 1 cup chopped limu for mixing and reserve 1/4 cup for garnish.

3. 3

   Combine aromatics and seasonings

   In a small bowl whisk together the lemon juice, lime juice, soy sauce, sesame oil, and macadamia (or neutral) oil. Add the finely minced shallot, sliced scallion, and thinly sliced chili. Stir to combine.

4. 4

   Season and toss

   Add the chopped limu to the bowl with the dressing and stir so the seaweed absorbs some of the dressing. Add the cubed tuna to the mixing bowl. Pour the dressing and limu over the tuna. Gently fold using a rubber spatula or spoon until all pieces are evenly coated. Taste and adjust salt and pepper as needed.

5. 5

   Finish and chill briefly

   Sprinkle toasted sesame seeds over the mixture and fold gently. Cover the bowl and refrigerate for 10–15 minutes to let flavors marry (do not marinate for too long or the citrus will begin to 'cook' the tuna).

6. 6

   Plate and garnish

   Spoon the limu tuna into a shallow serving bowl or individual plates. Garnish with reserved limu strands, additional sliced green onion, chopped cilantro (or other herb), and a final pinch of toasted sesame seeds. Serve immediately with taro chips, crackers, steamed rice, or as part of a poke selection.