2 lbs. fresh center-cut bluefin tuna, free of connective tissue and skin (3 lbs. untrimmed)
1 red onion, or sweet onion, sliced thin
1/4 cup olive oil
Zest and juice of 1 lime
2 ancho chilies, rehydrated in hot water for 25 minutes, drained and cleaned
1 tbs. vegetable oil
2 serrano chilies, minced
2 tomatoes, diced
3 ribs celery, thinly sliced
1 cup thinly sliced hearts of palm, canned is OK, but fresh is best!
3 tbs. salt-packed capers, rinsed and drained
Fresh mint and cilantro to garnish
2 tbs. fish sauce
2 tbs. toasted rice powder
Dice tuna into small cubes and reserve.
Fry the ancho peppers briefly in the oil.
Place peppers, fresh chilies, sea salt and 1 tsp. of lime juice in a mortar and pestle and grind by hand. Combine all ingredients. Let rest, refrigerated, for 20 minutes, garnish with herb sprigs and serve with grilled bread or sticky rice.