Years ago when I was living in New York, a friend of mine worked as a bar tender on the upper east side. As such, he got to sample the chef's test recipes. One of these recipes was a yuca nori crusted swordfish. At the time, I couldn't figure out how they could get the yuca to stick to the nori. When I read this week's challenge I thought I would give it a try with coconut and it turns out it is ridiculously easy! The crispy, lightly sweet coconut crust on this wrapped tuna requires a little salt to balance and bind the flavors. The sweet and slightly spicy sauce brings it all together in perfect tropical harmony. I should have tried this years ago. I vow never again to be intimidated in the kitchen!

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