1.5 Lbs Tombo/Albacore/Thon Rouge Tuna Cut into 1" cubes (perhaps a little larger) Rinse fish before chopping
5 or 6 limes, juiced
1 to 2 Cucumbers, seeded and then cut into 1/4" thick half moons
Tomatoes (15? cherry tomatoes cut in half, or 3-4 Roma Tomatoes seeded and chopped large
1/2 a Sweet Onion (Maui, Walla Walla) or Red onion sliced thin
2 or 3 carrots grated or sliced with wavey peeler
Green Bell pepper chopped
2 or 3 Celery stalks (sliced on the bias)
Parsley Chopped
Green Onions , 1 bunch
Pepper
Salt (some with the fish and lime juice and more later after mixed to taste
Red pepper flakes (opt) just a few
1 Can of Coconut Milk or whatever Coconut milk you can find
Put tuna and lime juice together with a little kosher salt. Let that marinate for the 1/2 hour or so as you chop the rest of the ingredients. Stir it a few times to make sure all the fish gets cured in the lime juice. Add some coconut milk, maybe 1/4 cup to the fish. Add in all the rest of the ingredients, add the rest of the coconut milk and stir. Adjust salt and pepper. You can serve it right away, but I prefer for everything to macerate together for 15 minutes at least.
When I have extra surimi, my go to (aside from adding them into ramen or other noodle soups) are HK style curry fishball with pork skin and daikon, Japanese oden, or ,at little bits at a time,…chawanmushi.
The curry fishballs/surimi and oden win for volume of surimi used.
Surimi enchiladas, using corn tortillas instead of flour tortillas.
My recipe is a simplified version of this one:
I made a white sauce with butter, flour, canned evaporated milk, milk (around 2 cups canned and fresh milk in total ), Riesling (around half a cup), 1/2 tsp white pepper and 1 tsp chili powder.
Softened 6 c small corn tortillas in a frying pan.
Greased overproof dish with veg oil.
Mixed some mixture white sauce (maybe half a cup) with chopped surimi. Rolled 1/6 surimi into each tortilla. Seam down in dish…
Poured remaining white sauce over the enchiladas.
Topped that with a cup of grated Mexican cheese blend. Bake at 350 until bubbling.
