Where I eat and chill

Tahitian salad

I discovered this recipe in New-Caledonia 4 years ago, and I’ve loved it since. I find it perfect, fresh and nourishing, lightly sweet with the coconut milk, I would eat it all the time in Nouméa and I make it often at home. The great thing is that you can adapt it to what you have in your kitchen. If you are missing palm trees and exotic beaches, this recipe will make you feel like you are there ! (almost)

      

Ingredients (serves for 2)

– 250g fresh tuna

– 2 limes

– 1 tomato

– 1 cucumber

– 2 carrots

– 1 can of coconut milk

– salt and pepper

– 2 tablespoons grated coconut

– 200g white rice

Directions:

  • Make the marinade:

Cut in large squares the raw tuna, put it in a bowl.

Press the limes, pour the juice on the tuna.

Cover with a plastic sheet and keep in the fridge for 2h, the lime juice will cook the fish, so up to you to let it marinate more or less time.

  • Prepare the veggies:

Cut in small squares the cucumber and tomato.

Peel and grate the carrots, keep in a salad bowl.

  • The seasoning:

When the tuna marinade is ready, throw away the lime juice and put the fish with the vegetables in the salad bowl.

Pour the coconut milk on it, add some salt and pepper and some grated coconut on top.

Keep in the fridge for at least 1h, the Tahitian salad must be served cool, with white rice as a side if you wish to.

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Audrey

When I am not blogging or travelling, I am a freelance graphic designer + writing & communication consultant, unless I am doing all of this at the same time! Thanks for reading me and don't forget to leave a comment ! <3

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