Nothing says island life more than super-fresh fish with a kick. It would be a waste to cook this tuna with heat—citrus does a tastier job. Enjoy by itself, on a salad or as snack with your favorite potato chip.
|1 pound fresh sushi-grade tuna, cut into small dice||Pinch of cayenne pepper|
|2 cups fresh pineapple, cut into small dice||Kosher salt, to taste|
|3 lemons, juiced||Potato chips, for serving|
|3 limes, juiced||1 small red onion, cut into small slivers, for garnish|
|2 tablespoons rice wine vinegar||1 small handful of picked cilantro leaves, for garnish|
|3 tablespoons coconut water|
Combine tuna, lemon juice, lime juice, rice wine vinegar, coconut water, cayenne and salt in a medium sized bowl. Let marinate for 15 minutes to let the citrus “cook” the fish.
Spread potato chips out onto serving platter and top with one layer of diced pineapple.
Top pineapple with a small mound of tuna mixture, and garnish with red onion and cilantro.
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