Longing for Bora Bora

My friend Chrissy longs to lie on the beaches of Bora Bora with nothing more to do than motion to her own personal bronze Adonis to bring her yet another margarita. I know, it sounded pretty darn good to me as well; luckily Chrissy has been kind enough to include me in this longing for relaxation in paradise. I look forward to the possibility but for now am content to just daydream about it.
The more that her and I got talking about this magical place the more I wondered about the food there. The cuisine of the island is internationally renowned for its fresh fish, exotic fruits and vegetables which are prepared with a Polynesian influence and a touch of French flair.

POISSON CRU - The name of this dish is pronounced "PWAH-sun croo"

Ingredients:

1 pound fresh Ahi Tuna, diced or cut in thin slices (may also use halibut)

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

1/2 cup red bell pepper, small dice

1/2 cup fresh coconut milk (canned may be substituted)

1/4 cup lemon or lime juice, freshly squeezed

1/2 – 1 teaspoon Tahitian vanilla extract (or to taste)

salt and pepper to taste

parsley or chives for garnish

Instructions:

Mix the tuna and lemon or lime juice together with salt and pepper. Allow to marinate several minutes, or until the tuna begins to look "cooked." Mix the vanilla with the coconut milk, then combine the balance of ingredients, season to taste and serve.

This recipe will serve two as a main course or four as an appetizer.