In a bowl, combine the tuna, lemon juice and some salt and let marinate for 5 minutes. Drain the lemon juice and add the coconut milk, carrots, cucumbers and tomatoes to the bowl. Mix together and add salt and pepper to taste. Serve in a bowl (or half fresh coconut shell if possible) add the scallions on top.
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Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Executive Chef Nicolas Boutin of Four Seasons Bora Bora
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