Poisson Cru

By Barrie McCorkle
Published on: May 4, 2018

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We just returned from Bora Bora and I wanted to share this recipe with everyone. This is my twist on the French Polynesian staple, Poisson Cru. I use regular tuna steaks as they are easier to obtain. The real deal has white tuna. It’s delicious, light and refreshing. You can eat this by itself or serve on pita chips, crackers or tortilla chips. Hau‘oli!

2 tuna steaks – remove any excessive fatty areas. Most frozen tuna steaks are pretty good if that’s all you can score.

3 limes

½ cucumber

1 tomato

¼ red onion

1 coconut or ¼ cup coconut milk (not the water, coconut milk comes from the meat).

Dice red onion, cut tomato and cucumber into 1/2” cubes and put into a bowl.  Milk coconut or use ¼ cup coconut milk from a can and add to bowl with veggies.  Fresh coconut is way better but also more work.  Sear tuna steaks for 7 seconds per side using sesame or olive oil.  Cut tuna into ½” cubes and add to bowl.  Add juice from 3 limes to bowl, mix and serve.

Barrie McCorkle

Barrie McCorkle

Barrie is a consumer electronics industry veteran with nearly 30 years of experience in the Audio, Video and Custom Installation community. He is Director of Supplier Programs at D-Tools, as well as the President of Bear Essentials, his executive life coaching firm.

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