Mōkā mōjen (coconut tuna sashimi)

Instructions

1. Remove the skin and dark parts of the tuna, then cut it into fine cubes about 1 cm. Keep it in the fridge until serving.
2. Thinly slice the red onion and rinse it under cold water to soften its bitterness. Drain it.
3. In a bowl, mix the juice of the three limes, the salt, the finely chopped chili and the coconut oil.
4. Add the tuna and onion, mix gently and marinate for 10 minutes in the cool, not exceeding 15 minutes so the flesh stays tender.
5. Grate the flesh of the fresh coconut and scatter it over the salad just before serving.
6. Arrange in small bowls and drizzle with a little of the marinade juice.