Poisson cru (tahitian raw fish salad)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Yellowfin tuna |
| ⅓ | cup | Lime juice |
| ⅓ | cup | Coconut milk |
| pinch | Salt | |
| ½ | cup | Carrot; shredded or grated |
| ½ | cup | Cucumber; thinly sliced |
| 1 | large | Tomato; coarsely chopped |
| ½ | bunch | Green onions; trimmed |
| . and sliced | ||
| 2 | tablespoons | Chives or parsley; minced |
| 2 | teaspoons | Lime zest; grated |
Directions
If red and yellow tomatoes are available, use some of each in this recipe. Other herbs, red onions, slivered lettuces, diced bell peppers and minced hot chilies are a few other ideas for additions and/or alterations.
Sometimes a pinch of sugar is added to POISSON CRU to enhance the sweetness of the dish, but this can be done to taste. The recipe we suggest here does not include sugar.
** Directions ** Cut the tuna into ½-inch thick strips about 2 inches long.
In a large, non-reactive bowl (such as glass), combine the lime juice, coconut milk and salt and stir to mix. Add the tuna, carrot, cucumber, tomato, green onions, chives and lime zest. Stir to mix and taste for seasoning. Serve right away.
Nutritional Information: per serving: 199 calories, 6g fat, 28g protein, 9g carbohydrates, 51mg cholesterol, 57mg sodium ** Simply Seafood -- Summer 1995 ** Posted by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 10-04-95