In a large bowl, combine the tuna, green onion, yellow onion, oyster sauce, soy sauce, Chile Pepper Water, ogo and salt. Mix together and chill before serving.
Blend the chiles, garlic and vinegar in a blender or food processor. Transfer the mixture to a small saucepan along with the salt and 2 cups water and bring to a boil. Remove from the heat and add the limu kohu. Let cool, then chill.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Umeke's Fishmarket Bar and Grill, Kailua-Kona, HI
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