Poisson Cru

Raw tuna in coconut milk and lime — Tahiti's national dish.

Ingredients

• 700 g Tuna
• ¾ cup Lime juice
• 1½ cups Coconut milk
• 1 Cucumber
• 2 Tomatoes
• 1 Carrot
• 1 Onion
• 3 Spring onions
• 2 tsp Salt

Method

1. Cube the tuna — Cut very fresh tuna into 2 cm cubes.
2. Salt and cure — Toss with salt and lime juice and leave only 5 to 10 minutes — longer and the tuna turns pale and firm.
3. Drain — Pour off the lime juice completely; this step keeps the coconut from curdling.
4. Add coconut — Pour the coconut milk over and fold gently.
5. Add vegetables — Stir through the diced cucumber, tomato, carrot and onion.
6. Poisson Cru is ready — Serve immediately, very cold.

More French Polynesia recipes

• Po'e
• Chicken Fafa