Spicy Hawaiian Tuna Recipe

Prepare tuna

Pat the sushi-grade 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 bowl.

Prep vegetables

Seed and dice the cucumber into small half-inch pieces. Finely dice the red bell pepper and thinly slice the green onion. Add cucumber, red pepper, and green onion to the bowl with the tuna.

Add chopped cilantro and toasted shredded coconut to the tuna mixture and gently fold to combine. The coconut provides a sweet, crunchy Hawaiian note that pairs with the spicy coconut marinade.

In a separate small bowl, whisk together coconut milk, soy sauce, fresh lime juice, sesame oil, sriracha, grated ginger, honey, sea salt, and black pepper until smooth and homogenous.

Taste the marinade and adjust heat or salt to your preference (add more sriracha for heat, more lime for brightness, or a pinch more salt if needed).

Pour about two-thirds of the marinade over the tuna, reserving one-third to drizzle when serving. Gently toss the tuna and vegetables to coat evenly. Let the mixture sit in the refrigerator for 10–15 minutes to allow flavors to meld (do not marinate longer than 30 minutes for best texture).

If serving on rice, spoon warm short-grain rice into bowls (about 1 cup rice per serving if using two servings total). Alternatively, arrange mixed greens in bowls for a lighter option.

Divide the marinated tuna mixture evenly over the rice or greens. Drizzle the reserved marinade over each bowl for extra flavor.

Garnish with lime wedges, a sprinkle of toasted sesame seeds if using, and an extra pinch of toasted shredded coconut. Serve immediately.