Today’s post comes from Anna who is sharing the recipe she learned while on her honeymoon. Good news, we’ll all get to sample it at the holiday party!
During our honeymoon in Bora Bora Brian and I fell in love with a traditional Polynesian dish, which also happens to be paleo. Since the island is literally a speck in the middle of the ocean, you can understand that tuna is as prevalent on the menus as avocados are in California. Fortunately for me this dish was served daily in our included breakfast buffet, which proved to be a temporary distraction from the delicious pastry display. The Tahitian islands are French colonies and these people take their bread seriously.
The recipe below was provided via a poolside demo (more than one cocktail in) therefore the proportions could be completely off. But give it a try, and if you need a professional opinion I’ll be happy to sample and let you know how you did.
Polynesian Style Raw Fish
1 lb sashimi grade ahi tuna cubed
2 cups coconut milk (also made fresh by poolside demo, but probably easier to just buy a can from TJs)
Juice of 2 limes
1 cucumber cubed
2 tomatoes cubed
1 small white onion sliced thin
S&P to taste
Place tuna in large mixing bowl and season with S&P. Squeeze lime juice and let marinade for a few min. Add coconut milk to stop the cooking process. Mix together remaining ingredients and enjoy.
For presentation points, serve in 1/2 coconut with leftover shavings on top. For more presentation points, serve on an island paradise looking out into crystal clear ocean water with a beverage in hand.
***The Shakedown Series is coming up on February 2nd and sign ups are this Saturday at noon. Jon and Troy are interested in creating a team and need two girls for the competition and Mike H. is also looking to put a team together. If you’re interested please post to comments! We’d love to have big Intrepid representation again!***