Poisson Cru

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
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 Rain’s Choice 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.

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Patricia Rain

Patricia Rain is an author, educator, culinary historian, and owner of The Vanilla.COMpany (www.vanilla.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

@vanillaqueen

Owner of The Vanilla.COMpany, Socially conscious web business with premium vanilla products. Voice for vanilla growers worldwide.

A Spring Dessert and A Call To Action - http://t.co/IFK6UE45j8 Nothing like a creamy cheese cake covered with roses! - 1 day ago

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