Lunch

January 17, 2002

Hi All,

Here is my lunch for today:

Coconut Tuna Ceviche, recipe courtesy

5 ounces coconut milk

1/2 tablespoon chopped ginger

1/2 tablespoon grated horseradish

6 ounces sashimi quality tuna, cubed into medium pieces (can be cooked)

1/2 tomato, diced

1/2 small red onion, julienned

1 scallion, julienned

1/2 tablespoon desiccated coconut

1 glass red wine sipped while cooking and finished off with lunch.

In a pot, bring the coconut milk, ginger, and horseradish to a boil and reduce

by a quarter. Strain and set aside to

cool. In a mixing bowl, combine the tuna, tomato, and coconut sauce. Add salt (I

don't) and pepper, to taste.

Place on a plate and garnish with the red onion, scallion and desiccated

coconut.

Retire to the back veranda, enjoy the bird songs, the warm scented summer winds,

the food and wine.

========================

Good Health & Long Life,

Recommended Posts