Source: Chad Minton, Chef de Cuisine, Grandview Restaurant, Grand Hyatt on Union Square, San Francisco, California - from California Country Program #1952 (August 2002)

1/2 pound ahi #1 tuna (fresh)
3 tablespoons coconut milk
3 to 4 tablespoons granulated sugar
1 tablespoon Thai chile paste (found in a can)
1 tablespoon finely minced lemon grass
1/2 cup finely minced red onion
1 tablespoon grated ginger
Salt
3 to 4 tablespoons freshly squeezed lemon and lime juice
Fresh cilantro

Take slab of fish and cut out any bloodline; then, by making a diagonal slice, remove the skin. Slice into 1/2- to 1/4-inch cubes. Place in three to four tablespoons of freshly squeezed lemon and lime juice. Let sit for 90 minutes to let the fish cook in the acidity of the juices.

After 90 minutes, add onion (you may also add phenol or bell pepper), lemon grass (which should be pounded and then diced), and stir. Taste, then add as much sugar as needed to balance the tartness (probably three to four tablespoons). Then add salt, the Thai chile paste and grated ginger. Dice cilantro or add whole, whichever you choose. Remove the liquid from the salad (lemon juice) and serve with tortilla chips.

Serves 4.