Lomi Lomi Tuna Recipe - Cooking Index
Lomi Lomi Tuna Recipe - Cooking Index
This recipe is based on an appetizer mixture served universally throughout Hawaii. You may add/substitute whatever other fresh, seasonal crunchy vegetable you can find such as jicama, fresh water chestnuts, parsnips, etc.
Type: Fish| 1 1/4 lbs | 567g / 20oz | Fresh Ahi (yellowfin) tuna - cut medium dice |
| 3/4 cup | 109g / 3.8oz | Diced, seeded, peeled cucumber |
| (English cucumber preferred) | ||
| 1/2 cup | 31g / 1.1oz | Seeded, diced ripe Italian Roma tomato |
| 1/2 cup | 31g / 1.1oz | Finely-chopped sweet red onion |
| 1/3 cup | 78ml | Fresh lime juice |
| 2 tablespoons | 30ml | Olive oil |
| 1/2 teaspoon | 2.5ml | Hot pepper sesame oil - or to taste |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/4 cup | 4g / 0.1oz | Coarsely-chopped fresh cilantro leaves |
| Baked Wonton Skins - see * Note | ||
| Garnish | ||
| Thinly-sliced green onions | ||
| Toasted sesame seeds | ||
| Tobiko cavair - if desired |
* Note: See the "Baked Wonton Skins" recipe which is included in this collection.
In a non-reactive bowl, combine the Ahi, cucumber, tomato, onion, lime juice, oils and salt and pepper to taste. Cover and refrigerate and allow to marinate 30 minutes. Remove 20 minutes before serving and stir in cilantro.
Serve on Baked Wonton Skins garnished with green onions, sesame seeds and Tobiko, if desired.
This recipe yields 8 to 10 appetizer servings.
Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9712 broadcast 10-14-1996) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
2 (1 votes)
Submit your rating:
Click a star to rate this recipe.