Oka Ika

Oka Ika is a beloved Samoan raw fish salad that balances bright island citrus with rich cream and fresh crunch. At its heart are cubes of pristine tuna gently “cooked” by acid and folded into silky coconut cream, with crisp vegetables, herbs, and a kiss of heat. While similar to other Pacific raw fish traditions, Oka Ika carries its own identity through the sweetness and body of coconut cream and the bracing lift of lime and sometimes lemon. Prepared quickly and served cool, it’s perfect for warm weather and pairs beautifully with earthy taro or tender leaves of lettuce.

Ingredients

• 450 g sashimi-grade tuna, cut into 1–1.5 cm cubes
• 240 ml chilled coconut cream
• Juice of 3–4 limes (about 90–120 ml), plus extra to taste
• Juice of 1/2 lemon (optional, for balance)
• 1 small red onion, very thinly sliced
• 1 medium tomato, seeded and diced
• 1/2 medium cucumber, peeled, seeded, and diced
• 2 spring onion stalks, thinly sliced
• 1 small fresh chili, finely minced (adjust to taste)
• 3/4 tsp sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• Small handful cilantro, chopped
• Cooked taro or crisp lettuce leaves, for serving

Preparation

1. Chill the dressing base: Place the can or carton of coconut cream in the refrigerator so it is very cold when mixed; a cool coconut cream helps the Oka Ika feel refreshing and lightly thickened.
2. Cut the fish: Pat the tuna dry, then cut it into neat cubes about 1–1.5 cm. Keep the tuna cold while you prepare the other components.
3. Prep the vegetables: Slice the red onion very thinly; dice the tomato and cucumber; slice the spring onion; mince the chili; chop the cilantro. Keep everything chilled.
4. Blend the citrus: Squeeze the lime and, if using, the lemon. Strain out seeds to keep the marinade smooth.

Method

1. Marinate the fish: In a nonreactive bowl, combine the cubed tuna with the fresh lime juice and optional lemon juice. Gently toss to coat all surfaces. Let it sit for 10–15 minutes, stirring once midway, until the edges of the tuna look slightly opaque while the centers remain tender.
2. Make the coconut dressing: Whisk the chilled coconut cream with sea salt and a pinch of black pepper. Taste and adjust with a touch more lime if you want extra brightness.
3. Fold in vegetables and herbs: Add the red onion, tomato, cucumber, spring onion, chili, and cilantro to the bowl with the tuna. Pour over the seasoned coconut cream. Fold gently so the tuna stays intact and everything is coated evenly. Taste again and balance with more sea salt, black pepper, or a squeeze of lime.
4. Rest briefly: Let the dressed Oka Ika stand for about 5 minutes in the refrigerator so flavors meld without dulling the freshness of the tuna.

Serving

Serve your Oka Ika chilled, spooned over warm wedges of taro for a hearty contrast, or tuck scoops into crisp lettuce cups for a lighter, hand-held option. Finish with extra spring onion and a sprinkle of cilantro. A final squeeze of lime right before eating heightens the aromatics and balances the creaminess of the coconut cream.

Tips and Notes

• Quality matters: Choose ultra-fresh, sashimi-grade tuna. Keep the tuna and coconut cream cold for best texture.
• Acid balance: Use mostly lime and just a touch of lemon if you like layered citrus notes; the lime should lead.
• Heat control: Adjust the chili to your spice comfort level; a little goes a long way against sweet, rich coconut cream.
• Seasoning: Add sea salt gradually; the coolness of coconut cream can soften perception of salinity, so taste after stirring. A small crack of black pepper brightens the finish.
• Fresh crunch: Keep the red onion, tomato, cucumber, and spring onion crisp by cutting them just before mixing.
• Serving ideas: Pair with earthy taro or nestle into lettuce. Garnish with extra cilantro and a squeeze of lime at the table.