Ingredients:

1 lemon	1 lb. Aku fillet (a type of tuna)
¼ C. white vinegar	¼ C. prepared mustard
6 ice cubes	1 small onion, thinly sliced
¼ C. shoyu - Soy Sauce

Combine mustard, vinegar, shoyu and thinly sliced onion in bowl.
Cut aku into ¾” cubes and add to first mixture. Toss lightly so each cube of aku is coated with mixture. Squeeze juice of lemon on top of fish. When ready to serve, chill with ice cubes in a bowl.

Serve with toothpick. Yield: 6 pupu servings.