Poisson Cru with Mango Bowl
(2017 Pairings) A Tahitian-style raw tuna salad with coconut milk and mango.
![Poisson Cru with Mango Bowl](https://res-5.cloudinary.com/dl4k1qf4e/image/upload/c_scale,w_500/v1/recipes/3782-Poisson-Cru-with-Mango-Bowl.jpg)
Ingredients
1 pound sushi-grade ahi tuna cut into 12-inch pieces
juice of 1 lime divided
¼ cup DOLE Pineapple Juice
¼ teaspoon salt
½ cup coconut milk
½ cup English cucumber diced
3 green onions thinly sliced on a bias
1 cup cole slaw cabbage mix
2 cups DOLE Chef-Ready Cuts Mango Cubes partially thawed
salt and pepper to taste
pinch cayenne
![Nutrition Facts](https://res-2.cloudinary.com/dl4k1qf4e/image/upload/v1/from_ucare/03782_nutr.jpg)
Directions
- Combine tuna, half of the lime juice, and pineapple juice. Season with 1/4 teaspoon salt. Stir and let stand 40 minutes. Drain juice.
- Add coconut milk, cucumber, green onions, cabbage, mango, and remaining lime juice to tuna. Stir to combine. Season with additional salt, pepper, and cayenne pepper, to taste.