Name: Oka I‘a (Samoan Fish Salad)
Total time: 10 min
Ingredients: 1 pound sushi-grade ahi tuna , trimmed and cut into ½- to ¾-inch pieces; ½ cup English cucumber , cut into ½-inch dice; 6 ounces cherry tomatoes , quartered; 3 scallions , sliced thin; ¾ cup canned coconut milk; ¼ cup chopped red onion; 1 serrano chile , stemmed and sliced thin; 3 tablespoons lime juice (2 limes); 2½ teaspoons kosher salt

Why This Recipe Works

This Samoan dish relies on sushi-grade tuna matched with acidity, freshness, and mild spiciness. Cutting the fish into larger ½- to ¾-inch pieces keeps it substantial and center stage. Coconut milk provides richness without heaviness, lightly coating the fish and vegetables and softening the sharpness of the lime juice. The lime delivers just enough acidity to brighten the tuna and lightly “cook” its surface without overwhelming its natural flavor. English cucumber and cherry tomatoes add texture, while red onion, scallions, and serrano chile layer in aromatic bite and heat.

Before You Begin

While tuna is used here, most any fresh fish––such as sea bass, snapper, or halibut––will work with this recipe. This dish is sometimes served with boiled taro, taro chips, or white rice.

Instructions

Combine 1 pound ahi tuna cut into ½- to ¾-inch pieces, ½ cup English cucumber cut into ½-inch dice, 6 ounces quartered cherry tomatoes, 3 thinly sliced scallions, ¾ cup canned coconut milk, ¼ cup chopped red onion, 1 thinly sliced serrano chile, 3 tablespoons lime juice, and 2½ teaspoons kosher salt in bowl. Toss together and serve.