Appetizers
Te Buninga (Marinated Raw Tuna Starter)
Ingredients
- 400 g (14 oz) very fresh tuna fillet, thinly sliced
- 100 ml (1/3 cup + 1 tbsp) coconut cream
- 60 g (2/3 cup) freshly grated coconut
- 1 tbsp lime juice
- 1/2 tsp sea salt
Method
- Slice the tuna thinly against the grain and arrange on a plate.
- Drizzle lime juice evenly over the slices and let sit for 5 minutes.
- Spoon coconut cream over the fish and scatter grated coconut on top.
- Season with sea salt.
- Serve immediately as a starter.
Introduction: Te buninga is a simpler, coconut-forward preparation of raw fish than ika mata, often made with just-caught tuna and grated coconut.
Cultural Background: Te buninga is a simpler, coconut-forward preparation of raw fish than ika mata, often made with just-caught tuna and grated coconut. It reflects the everyday habit among I-Kiribati fishing families of preparing part of the day's catch raw, immediately after landing.
Tips: Slice the tuna as thinly and evenly as possible so the lime juice and coconut cream coat every piece.
Variations: A few households add finely chopped spring onion for a sharper finish.
Storage: Best served immediately; not suitable for storage due to raw fish content.
Reheating: Not applicable — served cold.
FAQs:
Q: How is this different from ika mata?
A: Te buninga uses thin slices rather than cubes and is lighter on vegetables, letting the fish and coconut flavours lead.
Q: What fish substitutes work well?
A: Any very fresh, firm ocean fish such as mahi-mahi or wahoo.
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