Tahitian Tuna Poisson Cru Recipes

Steps:

• Mix all the ingredients together in a large, non-reactive bowl and set aside to marinate for 10 to 20 minutes.
• Drain excess liquid and adjust seasoning. Garnish with some freshly chopped green onions and serve in a decorate bowl or large clam shell.
• NOTES: Make sure to use very fresh, high-quality fish for this dish. Such fish is often marked "sushi grade" in the market. Use other fish - halibut, snapper, swordfish - if you like.
• Other possible additions: cubed red peppers, grated carrots, diced red onion, minced garlic.
• Sometimes a pinch of sugar is added to take the edge off the acidity.

Steps:

• 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.

Steps:

• Cut the tuna into ½-inch thick strips about 2 inches long.
• In a large bowl (preferably glass or stainless steal) combine the lime juice, coconut milk, and salt; stir to mix.
• Add the tuna, carrot, cucumber, tomato, green onions, chives, and lime zest. Stir to mix.
• Taste for seasoning.
• Serve immediately.

Steps:

• Take the tuna chunks and soak in a bowl of seawater or lightly salted fresh water while you chop the tomatoes, onion, cucumber, carrot and bell pepper - (locals swear this makes the fish more tender).
• Remove the tuna from the salt water and place in a large salad bowl. Add the lemon or lime juice and leave the fish to marinate for about five minutes.
• Pour off about 1/2 to 2/3 of the juice (depending on how lemony/limey you like it) then add the vegetables and toss together with the fish.
• Pour the coconut milk over the salad and mix again. Add salt and pepper, to taste. Garnish with chopped spring onion or parsley and serve with white rice.

Steps:

• Combine in a medium bowl the tuna, lime juice, coconut milk, cucumber, scallions, optional chile and coconut, salt, and pepper. Refrigerate 30 minutes to 1 hour. Mix in the tomato and serve right away.