POISSON CRU (TAHITIAN LIME-MARINATED TUNA AND COCONUT SALAD)

Dec 6

Dec 6 POISSON CRU (TAHITIAN LIME-MARINATED TUNA AND COCONUT SALAD)

The Kitchen Scholar

Salads

SOURCE: RAFAEL STEINBERG. PACIFIC AND SOUTHEAST ASIAN COOKING.

Its underlying culinary principle is simple chemistry — lime juice cooks the fish by protein denaturation, and coconut milk mollifies the astringent acidities that residually linger and bite into the taste buds. Despite its Francophonic name, which translates to “raw fish”, Poisson Cru has always kept and prided itself of its immaculately Tahitian identity and nationalism even under the territorial governance of France for more than 140 years. With the Polynesian archipelago halfway around the globe, the mainland French never bothered to appropriate the respective marinating and smothering of fish chunks in citrus juice and coconut milk into a bistro staple, unlike the tartare of any finely minced animal flesh. At the same time, Poisson Cru comes to the table au naturel, that is, the fish, preferably tuna, must be the freshest among the day’s catch and the coconut is the most virginal at the first press of its white meat. The undescribably expected result is a deliciousness that leaves to be experienced in order to be fully understood. — Its underlying culinary principle is simple chemistry — lime juice cooks the fish by protein denaturation, and coconut milk mollifies the astringent acidities that residually linger and bite into the taste buds. Despite its Francophonic name, which translates to “raw fish”, *Poisson* *Cru* has always kept and prided itself of its immaculately Tahitian identity and nationalism even under the territorial governance of France for more than 140 years. With the Polynesian archipelago halfway around the globe, the mainland French never bothered to appropriate the respective marinating and smothering of fish chunks in citrus juice and coconut milk into a bistro favorite, unlike the *tartare* of any finely minced animal flesh. In contrast, *Poisson Cru* comes to the table *au naturel*, that is, the fish, preferably tuna, must be the freshest among the day’s catch and the coconut is the most virginal at the first press. One can only expect a burst of indescribable deliciousness that leaves to be savored in order to be fully understood.

Ingredients

2 pounds/900 grams tuna, skinned and stripped off its bones

1 cup/250 mL freshly squeezed lime juice

1/2 cup/26 grams coarsely chopped red onions

2 teaspoons/11 grams sea salt

3 medium firm and ripe tomatoes, peeled, seeded, juiced, and coarsely chopped

1/2 cup/50 grams coarsely chopped scallions

1/2 cup/75 grams coarsely chopped green bell peppers

2 hard-boiled eggs, coarsely chopped

1 cup/250 mL coconut milk, preferably freshly pressed, well-chilled

Specific Equipment

Cleaver

Deep-bottomed bowl

Large spoon

Plastic wrap

Strainer OR colander

Serves 6

Instructions

1. Chill the tuna in the freezer for 30 minutes or until firm but not frozen. Cut the tuna with a cleaver lengthwise into 1/4-inch/0.64-cm thick strips. Cut each strip into 1 1/2-inch/3.81-cm squares.

2. Mix the lime juice, onions, and sea salt until well-blended and the salt has completely dissolved. Stir in the tuna, turning the pieces constantly with a large spoon spoon until the pieces are evenly coated with the lime juice mixture. Cover the bowl with plastic wrap and refrigerate for 3 to 4 hours, stirring the fish occasionally.

3. Drain the tuna thoroughly through a strainer or colander, squeezing gently to remove excess moisture. Return the tuna and onions to the bowl. and toss in the tomatoes, scallions, green peppers, and hard-boiled eggs. Pour in the coconut milk, and toss gently until the fish is evenly coated.

4. Transfer the fish and vegetables to a deep-bottomed serving platter.