This, too, was a dish we had in Hawaii during the summer. It is amazingly simple, fresh and light; full of flavor without a huge amount of work.
Use fresh Ahi (or Albacore) tuna, less than a pound. Cut into 1/2″ – 3/4″ cubes. Place a few of the cubes between two sheets of wax paper and pound, lightly and working from the inside out, into 1/8” or less thick slices. Leave the slices attached to one side of the wax paper, and do the remaining cubes separately (use as many wax-paper-sandwiches as you need). Stack several sheets of the tuna slices on wax paper on a plate and refrigerate – up to 4 hours.
For the Yellow Pepper and Lime Salsa: Combine (all very finely chopped) 1/2 yellow pepper, 1 small tomato (seeds and pulp removed), 1/4 cup red onion, 1 Tbsp lime juice, 1 Tbsp chopped chilies (or 1/2 tsp chili power), 1 Tbsp parsley, 1 Tbsp tomato puree. Add salt and pepper to taste. Chill for at least 30 minutes.
Serve tuna slices and salsa together on one plate.