Best 3 Tahitian Tuna Poisson Cru Recipes

Tahitian tuna poisson cru is a delectable and vibrant dish that encapsulates the essence of Polynesian cuisine. This culinary delight, hailing from the picturesque islands of Tahiti, is characterized by its raw tuna marinated in a zesty citrus dressing, complemented by an array of aromatic herbs, vegetables, and spices. Savor the tantalizing balance of flavors as the freshness of the fish harmonizes with the tangy marinade, creating a symphony of flavors that will leave your taste buds invigorated. Get ready to embark on a culinary journey to the heart of the South Pacific as we unveil the best recipe for this iconic dish, bringing the vibrant spirit of Tahiti straight to your kitchen.

Here are our top 3 tried and tested recipes!

POISSON CRU OR E'IA OTA (TAHITIAN LIME-MARINATED TUNA)

Poisson Cru or E'ia Ota (Tahitian Lime-Marinated Tuna) image

If you like sushi, you will love this! This famous Tahitian dish is similar to Latin ceviche or Hawaiian poke. It differs primarily in the addition of coconut milk, which softens its flavor. Poisson cru only marinates very briefly so the lime juice doesn't have time to "cook" the inside of the fish. The Tahitian name for poisson cru is e'ia ota. The same dish is called oka i'a in Samoa. I included the resting time in the prep time. Enjoy!

Provided by Nif_H

Categories Tuna

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 pounts highest-quality fresh ahi tuna, cut into 1/2-inch cubes
1/2 cup lime juice
1/4 cup coconut milk
1 small cucumber, peeled, seeded, cut into 1/2-inch cubes
1 tomatoes, seeded and diced
3 -4 green onions, chopped
sea salt
fresh ground pepper

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.

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.

SALADE POISSON CRU (TAHITIAN RAW TUNA SALAD)

Salade Poisson Cru (Tahitian Raw Tuna Salad) image

Pronounced PWAH-son with the 'n' being very soft, this tuna salad sounds divine. Having become a huge lover of true sushi and sashimi, tuna is one of my favourites so I'm excited to have found this method of preparing the tuna. I've included it for safe keeping and for ZWT #7. Servings and prep time are estimates.

Provided by Just_Ducky

Categories < 15 Mins

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

500 g raw tuna
120 ml fresh lime juice
80 ml coconut milk (canned, bottled, or fresh, try Fresh Coconut Milk)
1 pinch sea salt
120 ml carrots, shredded
120 ml cucumbers, thinly sliced
2 small vine-ripened tomatoes, coarsely chopped
4 green onions, trimmed and sliced
30 ml fresh chives or 30 ml parsley, minced
10 ml lime zest, grated (thin green outer layer of lime peel)

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.

Tips:

Use fresh, high-quality ingredients. The fresher the ingredients, the better the poisson cru will taste. Look for fish that is firm and has a mild smell. The vegetables should be crisp and colorful.
Cut the fish and vegetables into small pieces. This will help the flavors to meld together more easily.
Use a sharp knife to cut the fish and vegetables. This will help to prevent the fish from tearing and the vegetables from becoming bruised.
Do not overmix the poisson cru. Overmixing can make the fish tough and the vegetables mushy.
Serve the poisson cru immediately. This dish is best enjoyed fresh.

Conclusion:

Poisson cru is a delicious and refreshing Tahitian dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and flavors, poisson cru is sure to impress your guests.