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Samoan Sushi-grade Tuna and Cucumber Salad

An Olive Oil Recipe

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Prep Information

Prep Time

25 minutes

Cook Time

5 minutes


4-6 people


  • 1/2 teaspoon Red Cayenne Chili Oil
  • 1 teaspoon soy sauce
  • 1 pound fresh sushi-grade tuna (ahi or yellow fin), cut into 1/2-inch diced pieces
  • 1/4 cup unsweetened dried coconut flakes
  • 1 cup unsweetened coconut milk
  • 3 TBSP fresh lime juice
  • 2 TBSP Asian fish sauce
  • 1 TBSP light brown sugar
  • One 12-ounce seedless cucumber, julienned
  • Persian Lime Olive Oil
  • Lime wedges for serving


  • Combine the Red Cayenne Chili Oil and the soy sauce in a large mixing bowl. Add the tuna and toss well. Cover and refrigerate for 20-30 minutes.
  • Preheat oven to 350 degrees. Put the coconut flakes in a pie plate and bake until the coconut flakes are golden brown, about 5 minutes
  • Whisk the coconut milk with the lime juice, fish sauce and light brown sugar until well-combine.
  • Mix the julienned cucumbers with a small amount of the Persian Lime Olive Oil and then mound the julienned cucumber on plates. Top with the tuna and drizzle with the coconut dressing.
  • Sprinkle with the toasted coconut and serve right away with lime wedges.
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