Poisson cru à la tahitienne

Name: Poisson cru à la tahitienne
Total time: 30 min
Yield: Serves 4
Cuisine: French Polynesia
Ingredients: 600 g (1⅓ lb) very fresh bluefin tuna; 400 ml (1⅔ cups) coconut milk; 3 limes; 1 cucumber; 2 tomatoes; 2 carrots; 2 green onions; 1 pinch salt

Tahitian raw fish salad

⏱ 30 minServes 4Easy490 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

600 g (21 oz)very fresh bluefin tuna
400 ml (1⅔ cups)coconut milk
3limes
1cucumber
2tomatoes
2carrots
2scallions
1 pinchsalt

600 g (21 oz) very fresh bluefin tuna
400 ml (1⅔ cups) coconut milk
3 limes
1 cucumber
2 tomatoes
2 carrots
2 scallions
1 pinch salt

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 bowl (3 L / 3 qt)

1 sharp knife

1 cutting board (40 cm / 16 in)

1 citrus juicer

03 — Method

Cut the tuna into even cubes about 2 cm (¾ in) and put them in a well-chilled bowl.
Squeeze the limes over the tuna, salt lightly, toss gently and marinate just 5 min so the flesh firms without "cooking" too much.
Cut the cucumber into half-moons, the tomatoes into wedges, the carrots into thin sticks and the spring onions into rings.
Drain the excess lime juice from the tuna so it isn't too sour, then return it to the bowl with all the vegetables and toss gently.
Pour the cold coconut milk over, stir gently to coat and adjust the salt to taste.
Chill 15 minutes, then serve cold as a starter or light main with warm white rice, as is traditional in Tahiti.