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Tahitian Tuna (Poisson Cru)

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“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.”

Ingredients Nutrition


  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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