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Nutrition Facts
Serving Size 1 (271g) Recipe makes 8 servings The following items or measurements are not included below: 1 coconut
Calories 218
Calories from Fat 58		(26%)
Amount Per Serving		%DV
	Total Fat 6.5g	9%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 48mg		16%
Sodium 73mg		3%
Potassium 530mg		15%
Total Carbohydrate 10.5g		3%
	Dietary Fiber 2.6g	10%
	Sugars 2.9g
Protein 30.8g		61%
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Tahitian Tuna (Poisson Cru)

Recipe #214352 | 25 min | 20 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Kianya
Feb 28, 2007

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.

SERVES 8 -10 (change servings and units)

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

Directions

1
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).
2
After add all of the juice from the 8 limes, stir the tuna until it is coated with the juice.
3
Allow the tuna/ lime mixture to cook/ cure for about 5 minutes. (The lime juice actually begins to ‘cook’ the tuna).
4
After the mixture has ‘cooked’ add the diced tomatoes, red onion and cucumber to the bowl and mix well.
5
Take the freshly shredded coconut and place in cheesecloth, squeeze the coconut over the tuna (this is the coconut cream).
6
Mix the tuna, vegetable, cream mixture refrigerate until ready to serve.

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Featured Reviews for This Recipe

From: Elizardbeth

On Oct 12, 2008

This was a really good recipe but it was a little sour compared to the Poisson Cru I had while in Tahiti. We added an extra can of coconut milk to cut the lime juice. Next time I think we will poor out half of the lime juice before adding the coconut milk.

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