Tahitian Tuna (Poisson Cru) - cooking recipe

Ingredients

2 1/4 lbs tuna, cut into bites sized cubes
8 limes, cut in half
2 tomatoes, coarsely diced
1 small red onion, thinly sliced
1 small cucumber, thinly sliced
1 coconut, opened meat taken out and shredded
1 dash salt

Preparation

Place tuna cubes into a large bowl and sprinkle with salt. Take the limes squeeze them over the tuna (make sure no seeds end up in the bowl).
After add all of the juice from the 8 limes, stir the tuna until it is coated with the juice.
Allow the tuna/ lime mixture to cook/ cure for about 5 minutes. (The lime juice actually begins to 'cook' the tuna).
After the mixture has 'cooked' add the diced tomatoes, red onion and cucumber to the bowl and mix well.
Take the freshly shredded coconut and place in cheesecloth, squeeze the coconut over the tuna (this is the coconut cream).
Mix the tuna, vegetable, cream mixture refrigerate until ready to serve.