We tasted this in our first visit to Tahiti. Susan and I found variations of this dish across the South Pacific, but still thought the best was in a little cafe in Uturoa, Raiatea, French Polynesia. The following recipe is an amalgam of several I found on the internet.
From Tahiti
makes 6 servings
Ingredients
- 1 pound fresh Ahi Tuna, diced or cut in thin slices
- 1/2 cup carrots, shredded
- 1/2 cup scallions, thinly sliced
- 1/2 cup tomatoes, diced, plus slices or cherry tomatoes for garnish
- 1/2 cup cucumber, small dice or thinly sliced
- 1/2 cup red bell pepper, small dice (optional)
- 1/3 cup fresh coconut milk (canned may be substituted)
- 1/4 cup lime juice, freshly squeezed
- 2 tsp. grated lime zest
- 1/2 – 1 teaspoon Tahitian vanilla extract (optional or to taste)
- salt and pepper to taste
- parsley or chives for garnish
Directions
Mix the tuna and lemon or lime juice together with salt and pepper. Mix the vanilla with the coconut milk, then combine the balance of ingredients. Season to taste and serve immediately. The longer it sits the more the tuna cooks. If left for a whole day the tuna will be completely cooked. It still tastes good this way, but it’s not the way they serve it in French Polynesia.
Notes
You can substitute any other meaty fish, such as Marlin. Some recipes also add some sliced sweet onions. I’m not a big fan of vanilla here, but go ahead I’m sure there must of some I sampled with vanilla in it.