¾ lb. highest quality (sushi grade) Ahi tuna, apx.½ inch thick
1 large or 2 small heads of butter lettuce
3 medium tomatoes (apx. 1 lb.)
1 large or 2 small mangoes (apx. ¾ lb.)
1 medium English cucumber (apx. ¾lb.)
4 medium carrots (apx. ½ lb.)
4 green onions
¼ cup freshly squeezed lime juice (apx. 2-3 medium limes)
1 can coconut milk (shake the can well before opening)
1 tsp. kosher salt or ¾ tsp. sea or table salt, plus more to taste
½ tsp. freshly cracked black pepper, plus more to taste

Serves 6 as a first course or 4 as an entrée

1. Leave tuna in the refrigerator until needed. Gather all remaining ingredients. Wash and dry all produce, starting with whole leaves of lettuce. Dry lettuce in a salad spinner or with paper towels. Gently roll dry lettuce leaves up in paper towels, place in a bowl, wrap lightly in plastic and chill in refrigerator until needed.
   
   
2. Gather a second large bowl for tossing salad components. Cut tomatoes in half through the equator and using your finger, gently scoop seeds out of each half. Do not squeeze. Discard seeds and cut tomato into ½ inch cubes. Place into large mixing or salad bowl.
   
   
3. Cut the bottom ¼ inch from the mango, and peel the rest of the mango with a vegetable peeler. Stand mango upright on the flat side that you made and, placing a chefs knife at the top of the mango parallel to the fibrous oval seed that goes through the fruit, carefully cut away the flesh from the seed on both sides. You should have two large slabs of fruit. Cut away any remaining fruit and cut mango into ½ inch cubes. Place into bowl with tomatoes.
   
   
4. Peel English cucumber and cut in half through the middle to yield two short pieces. Cut each piece in half lengthwise and using a spoon, gently scrape out seeds. Cut into ½ inch cubes and add to large bowl.
   
   
5. Peel carrots and grate on largest holes of a box grater to yield apx. 1½ cups of grated carrot, add to large bowl.
   
   
6. Slice thin rounds of green onion, green parts only and measure out ½ cup. Add half (¼ cup) to large bowl and reserve remaining ¼ cup for garnish.
   
   
7. Remove tuna from the refrigerator, rinse it in cold water and pat dry with paper towels. Using a sharp knife, cut tuna into ½ inch cubes. Add to the bowl. Salad can be covered and refrigerated at this point for up to three hours.
   
   
8. To finish the salad: Roll limes on the cutting board with the palm of your hand to soften, cut in half through the equator and squeeze a ¼ cup of lime juice. (No seeds!) Add to bowl. Shake the can of coconut milk, open and measure ¼ cup. Add to bowl. Measure out salt and pepper and add to salad.
   
   
9. With you hands, or salad tongs if you must, gently toss together all ingredients very thoroughly. Taste for seasonings. Do you want more lime? Coconut milk? Salt / Pepper? Adjust seasonings to your liking. The salad mixture can be refrigerated at this point for up to an hour.
   
   
10. To serve, place butter lettuce leaves onto plates or place on a large platter, fanning out from the center. Gently toss salad one last time and divide onto plates. I prefer to mound mixture onto leaves instead of scattering it. Garnish with remaining green onion slivers and serve immediately.

To serve this dish as they did on Huihane, serve it with a side of rice, as our hostess explained "to pick up all the flavor from the plate!"