Fresh yellowfin tuna steaks marinated in lime and coconut, grilled over open coals until charred outside and rare within, served with fresh coconut sauce.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: banana leaf
Garnishes: lime wedges, sliced chili
Accompaniments: coconut rice, grilled breadfruit
Instructions
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1
Combine lime juice, half the coconut cream, garlic, and salt in a bowl.
-
2
Marinate tuna steaks for 15 minutes, turning once.
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3
Heat grill to high and brush grates with coconut oil.
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4
Grill tuna 2-3 minutes per side for medium-rare, or to desired doneness.
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5
Warm remaining coconut cream with a squeeze of lime for the sauce.
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6
Serve tuna steaks drizzled with warm coconut-lime sauce.
Did You Know?
The Marshall Islands sits within the world's largest tuna fishery, and Marshallese fishermen have been catching tuna with handlines for over 2,000 years.
Chef's Notes
Equipment Tips
- grill or open fire
- tongs
- mixing bowl
Garnishing
lime wedges, sliced chili
Accompaniments
coconut rice, grilled breadfruit
The Story Behind Ek Kijdik
Tuna fishing is woven into the fabric of Marshallese identity. Traditional fishing methods using coconut-fiber lines and bone hooks have been refined over millennia. Grilling over open coals on the beach remains the preferred cooking method for the freshest catch.
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