Best 3 Tahitian Tuna Poisson Cru Recipes
Embark on a culinary journey to the vibrant shores of Tahiti and discover the alluring flavors of Poisson Cru, a Tahitian staple that embodies the essence of Polynesian cuisine. This tantalizing dish, pronounced "pwah-sawn-krew", is a delightful symphony of raw fish marinated in a zesty blend of citrus, coconut milk, and aromatic herbs. Experience the magic of three distinct Poisson Cru recipes, each offering a unique twist on this beloved dish. Dive into the classic Tahitian Poisson Cru, where succulent tuna or marlin bask in a refreshing bath of lime juice, coconut milk, and a medley of vibrant vegetables. Savor the vibrant flavors of the Spicy Poisson Cru, where chili peppers ignite the taste buds with a fiery kick. For a taste of tradition, explore the simplicity of the Traditional Poisson Cru, featuring fresh tuna marinated in lime juice and sea salt, capturing the essence of Polynesian culinary heritage.
Check out the recipes below so you can choose the best recipe for yourself!
POISSON CRU OR E'IA OTA (TAHITIAN LIME-MARINATED TUNA)
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
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)
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
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)
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
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:
- Fresh is Best: Use the freshest tuna you can find, preferably sushi-grade or sashimi-grade.
- Clean Tuna Properly: Remove any skin or bones from the tuna and cut it into small cubes.
- Use a Sharp Knife: A sharp knife will help you get clean, even cuts and prevent the tuna from becoming mushy.
- Marinate the Tuna: Marinating the tuna in a mixture of lime juice, soy sauce, and other seasonings helps to enhance its flavor and tenderize it.
- Chill the Tuna: After marinating, chill the tuna for at least 30 minutes before serving. This will help to firm up the fish and make it easier to handle.
- Use a Variety of Vegetables: Use a variety of vegetables in your Tahitian tuna, such as cucumbers, tomatoes, onions, and bell peppers. This will add color, texture, and flavor to the dish.
- Don't Overmix: Be careful not to overmix the Tahitian tuna, as this can make it mushy. Gently toss the ingredients together until they are combined.
- Serve Immediately: Tahitian tuna is best served immediately after it is made. This will ensure that the fish is fresh and flavorful.
Conclusion:
Tahitian tuna is a delicious and refreshing dish that is perfect for any occasion. With its vibrant colors and bold flavors, it is sure to impress your guests. Whether you are serving it as an appetizer or a main course, Tahitian tuna is a dish that everyone will enjoy. So next time you are looking for a new and exciting way to prepare tuna, give Tahitian tuna a try. You won't be disappointed!
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