Ika Mata

Cut the fresh tuna into uniform, bite-sized cubes about two centimetres across. Place the cubes in a non-reactive glass or ceramic bowl, ensuring the pieces are arranged in a single layer so the citrus can reach every surface evenly.

Pour the fresh lime juice over the fish, making sure all pieces are fully submerged or at minimum well coated. Cover the bowl and refrigerate for fifteen to twenty minutes, turning the fish once halfway through. The acid will turn the flesh opaque and firm.

While the fish marinates, prepare the accompaniments by finely dicing the onion and cucumber, and slicing the chilli. Combine these in a separate bowl and set aside, as adding them too early to the acid would alter their texture and fresh crunch.

Once the fish has turned opaque throughout and has a firm, cooked texture from the lime acid, drain off most of the excess lime juice. Leaving a small amount ensures the final dish retains its characteristic bright, tangy flavour profile.

Pour the coconut cream over the cured fish and gently fold together until every piece is coated in the rich, white cream. Add the diced onion, cucumber, and sliced chilli, then season with salt to taste and fold gently once more to combine.

Garnish with fresh cilantro leaves and serve immediately while cold. This dish is traditionally enjoyed as a light meal or appetizer in Tuvalu, accompanied by boiled taro or breadfruit and eaten shortly after preparation for the freshest flavour.