Tahiti Club

INGREDIENTS:

• 1 tbs. Pineapple Juice
• 1 tbs. Lemon Juice
• 1 tbs. Lime Juice
• 2 oz. Light Rum
• 1 slice Lemon
• 1/2 tsp. Maraschino Cherry

METHOD:
Shake all ingredients (except lemon slice) with ice and strain into an old-fashioned glass over ice cubes. Add the slice of lemon and serve.

Tuna Marinade

INGREDIENTS:

2 cups coconut Milk - fresh

1/2 bunch cilantro - minced

6 scallions - minced

1-cup pomello or grapefruit juice

4 tuna steaks - fresh

METHOD:
Mix ingredients together in a bowl or casserole dish and let the mixture stand over night or a minimum of one hour. Reserve some of the marinade liquid to use as an extra sauce for finished dish. Remove tuna steaks from marinade and slice then according to taste. If you like big thick pieces of tune, go for it….for a sashimi style consistence, slice tune thinly. To finish it off, drizzle a little bit of the marinade over the top.

Banana Poe

INGREDIENTS:

• 2 2/3 lbs. Ripe bananas
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• 1/2 Vanilla bean
• 6 cups Water
• 3/4 cup Manioc starch
• 1 cup Coconut milk
• 2/3 cup Sugar

METHOD:
Peel the bananas and place them in a large saucepan with the water and vanilla. Bring to a boil and cook for 15 minutes. Drain the fruit, and once it has cooled, puree in a food processor. Add the starch and mix thoroughly so that the texture of the fruit compote is smooth and creamy. Fill a buttered dish with the banana compote. It should not be more than 1 ½ inches thick. Place the dish in a medium-hot oven and bake for 30 minutes. When the compote is ready, remove it from the oven and, using two knives, cut it into small pieces. Garnish with the sugar and coconut milk. Serve hot.