Tahitian Poisson Cru

From CSF member Gwendelyn Enderoglu: “My husband and I ate this everyday on our honeymoon and now we make it at home whenever we can get great sushi grade tuna or yellowtail jack.”

12 oz tuna, skin and bloodline removed, 1/2" dice

1 large carrot, cut into thin matchsticks

1 cup cucumber, peeled seeded 1/2" dice

1 cup tomato, seeded, 1/2" dice

1/2 small red onion, finely sliced

4-5 scallions, finely chopped

1/2 cup lime juice (about 3 limes)

3/4 cup coconut milk (preferably freshly made but canned will do in a pinch)

A healthy dose of salt and pepper

Pour lime juice over tuna in a large bowl and let sit 3 minutes. Add the remaining ingredients and stir to combine. Serve immediately.

This is served for any meal of the day with a side of white rice.