Oka i'a

Background

Oka i'a is Samoa’s iconic raw fish salad: bright, cooling, and deeply satisfying. The dish marries bite-sized cubes of pristine tuna with the zing of fresh lime, then softens and enriches everything with silky chilled coconut cream. Crisp slices of onion, juicy dice of tomato, cool bits of cucumber, a gentle kick from chili, and a finishing pinch of salt round out the balance. Rooted in island abundance, Oka i'a reflects Pacific techniques of lightly curing seafood with citrus and dressing it simply so the main ingredient shines.

Time & Yield

Serves 4 • Prep: 15 minutes • Marinate: 10 minutes • Total: 25 minutes

Ingredients

• 400 g sashimi-grade tuna, cut into 1 cm cubes
• 1 cup chilled coconut cream
• Juice of 3–4 lime
• 1/2 small onion, very thinly sliced
• 1 medium tomato, small dice
• 1 small cucumber, small dice
• 1 fresh red chili, finely chopped (to taste)
• 1 tsp salt, or to taste

Preparation

1. Dice and chill: Cut the tuna into neat 1 cm cubes and keep it cold. Slice the onion thinly; dice the tomato and cucumber; finely chop the chili.
2. Make the citrus base: Squeeze the lime and measure enough juice to coat the tuna generously.
3. Season the cure: Stir in the salt until dissolved in the lime juice.

Method

1. Marinate: In a chilled bowl, toss the tuna with the seasoned lime juice until each piece is lightly coated. Refrigerate for about 10 minutes to gently cure while staying tender.
2. Fold in cream: Add the chilled coconut cream and fold delicately so the tuna stays intact.
3. Add crunch and color: Mix in the onion, tomato, cucumber, and chili. Taste and adjust with a touch more salt or a squeeze of lime as needed.
4. Serve: Spoon into chilled bowls and enjoy immediately while the tuna is fresh and the coconut cream is cool and velvety.

How to Enjoy

Enjoy Oka i'a well-chilled so the silky coconut cream and bright lime stay refreshing. Aim for balanced bites—tender tuna, crisp onion, juicy tomato, cool cucumber, and a flicker of chili. Finish with a whisper of salt and one last squeeze of lime right at the table for peak brightness.