Best 3 Salade Poisson Cru Tahitian Raw Tuna Salad Recipes

Salade poisson cru tahitian raw tuna salad is a delectable dish that combines the vibrant flavors of fresh tuna and coconut milk with the crunch of vegetables and the tang of citrus. Originating from the beautiful islands of Tahiti, this traditional Polynesian dish has captured the hearts of food lovers worldwide with its unique and refreshing taste. Whether you're seeking an impressive appetizer or a light yet satisfying main course, this culinary masterpiece is guaranteed to tantalize your taste buds and transport you to the shores of paradise.

Here are our top 3 tried and tested recipes!

TAHITIAN POISSON CRU (MARINATED RAW FISH)

Tahitian Poisson Cru (Marinated Raw Fish) image

This is a great recipe for poisson cru, raw fish marinated in lime juice and coconut milk, the national dish of Tahiti.

Provided by Donna Heiderstadt

Categories Appetizer

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 3/4 pounds fresh sushi-grade tuna
8 limes , juiced
1 large onion
1 green bell pepper
1 tomato (1 3/4 ounces)
1/2 cucumber (3 1/2 ounces)
Kosher salt, to taste
Freshly ground black pepper, to taste
1 glass coconut milk

Steps:

Gather the ingredients.
Dice the fish into 1/2-inch cubes, rinse with fresh water, drain, and place in a large nonreactive salad bowl. Feel free to add a dash of a little salt to the water, but this is optional and a matter of taste.
Squeeze the limes and pour the juice over the fish. Mix well and chill 15 to 20 minutes in the refrigerator.
Cut onion and green pepper into thin slices, and cut tomato into small cubes. Remove seeds from cucumber and cut into thin half-moons.
Drain some of the lime juice, add the vegetables, and season with salt and pepper.
Five minutes before serving, add the coconut milk . Serve chilled.

Nutrition Facts : Calories 370 kcal, Carbohydrate 20 g, Cholesterol 66 mg, Fiber 3 g, Protein 45 g, SaturatedFat 11 g, Sodium 174 mg, Sugar 8 g, Fat 13 g, ServingSize 4 cups (4 servings), UnsaturatedFat 0 g

POISSON CRU ("TAHITIAN SALAD")

Poisson Cru (

Provided by Cheryl Jamison

Categories Fish Appetizer Marinate No-Cook Lime Coconut Tuna Hot Pepper Chill Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6 as an appetizer, 4 as a main dish

Number Of Ingredients 10

Ingredients

1 pound very fresh high-grade ahi tuna, diced in neat 1/2-inch cubes
1/2 cup fresh lime juice
1/2 cup coconut milk
1/2 cup diced peeled and seeded cucumber
4 to 5 scallions, green and white portions, split lengthwise and minced
1 fresh hot small green or red chile, seeded and minced, optional
Several tablespoons shredded coconut, optional
3/4 teaspoon salt, or more to taste
Freshly ground pepper
1 medium tomato, seeded and squeezed to eliminate liquid, diced

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.

TAHITIAN TUNA (POISSON CRU)

Tahitian Tuna (Poisson Cru) image

Serves 16 or more(for appetizers) Serves 8-10 (for a main course) My husband and I went to French Polynesia and this was a base dish at many meals. We never had a recipe for this but we paid attention when it was being made. As a result of having this dish my husband learned how to open fresh coconuts with a stick and a rock. Tip: If you do not want to go to all of the trouble of shredding a fresh coconut use the store bought can of coconut milk (make sure you shake well before adding to the tuna). You will only need about 1/2 to 3/4 of a can of coconut milk.

Provided by Kianya

Categories Tuna

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

2 1/4 lbs tuna, cut into bites sized cubes
8 limes, cut in half
2 tomatoes, coarsely diced
1 small red onion, thinly sliced
1 small cucumber, thinly sliced
1 coconut, opened meat taken out and shredded
1 dash salt

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.

Tips:

Choose the freshest tuna possible: The quality of the tuna is paramount in this dish, so make sure to select the freshest, highest-quality tuna you can find. Look for tuna that is firm to the touch, has a bright red color, and is free of any off-odor.
Cut the tuna against the grain: This will help to prevent the tuna from becoming tough and chewy, and will make it more tender and flavorful.
Use a sharp knife: A sharp knife will help you to make clean, even cuts, which will also help to prevent the tuna from becoming tough.
Don't overmix the salad: Overmixing can cause the tuna to become tough, so mix the salad just until the ingredients are combined.
Serve the salad immediately: This salad is best served immediately after it is made, as the flavors will start to fade after a few hours.

Conclusion:

This Tahitian Raw Tuna Salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. The combination of fresh tuna, tangy lime juice, and creamy coconut milk is simply irresistible. If you are looking for a new and flavorful way to enjoy tuna, be sure to give this recipe a try.