Coconut Tuna With Zucchini Ceviche

Ceviche Ingredients

• 4 to 6 zucchini squash
• 2 teaspoon salt
• 1 tablespoon olive oil
• Juice of 1 large juicy lime
• ¼ cup of finely chopped mint
• ¼ cup of finely diced cilantro

Ceviche Instructions

1. Trim both ends off each zucchini.
2. Using a mandolin or vegetable peeler, peel the zucchini and cut into thin slices.
3. Evenly distribute the salt through the zucchini slices and set aside for ½ hour.
4. Squeeze water out of zucchini slices.
5. Pour lemon juice over slices. Mix well and leave in the fridge for 1 hour.
6. Drain the lemon juice, dress with herbs and olive oil.

Coconut Tuna Ingredients

• 4 tuna steaks
• Egg wash (1 egg + 1 tbsp water whisked)
• Coconut flakes
• 2 tablespoon ground black pepper
• 1 tablespoon coconut oil

Coconut Tuna Instructions

1. Blot the moisture from the tuna with a paper towel.
2. Dip in the egg wash and sprinkle with pepper.
3. Press tuna steaks onto a plate of coconut flakes.
4. Place into medium hot skillet with coconut oil.
5. Cook 3 minutes on each side for rare.

Cous Cous Recipe

• 4 cups of cooked cous cous
• Juice and zest of 1 lemon
• 1 cup of finely chopped parsley
• 2 large diced tomatoes

Pineapple Salsa Recipe

• 2 cups of diced pineapple
• ¼ cup of diced
• Juice of half a lime
• Chopped cilantro
• 5 drops of Matouks hot sauce