Guests on the Paul Gaugin can learn from live cooking demonstrations by their local Polynesian hosts. But until your voyage, you can make this at home to enjoy a taste of the islands of Tahiti.

Poisson Cru

(serves 4)


  • 1 ¾ lbs sashimi-grade tuna, cut into small cubes or thin strips
  • 4 fresh limes
  • ½ cucumber, peeled and cubed
  • 1 tomato, seeded and diced
  • 1 carrot, grated
  • 1 medium onion, coarsely chopped
  • 2 spring onions, finely chopped
  • Salt and pepper
  • 4 T fresh coconut milk
  • Lettuce leaves


Wash the fish thoroughly and dry it with a paper towel. Place the fish in a small bowl and squeeze the limes directly over it. Let marinate in the lime juice for 5 minutes. Spoon out half of the juice and add the cucumber, tomato, carrot, and onions. Add salt and pepper to taste. Just before serving, add the coconut milk and mix well.

To Serve:
Arrange lettuce leaves on individual salad plates or bowls. Place a mound of Poisson Cru in the center of the leaves. Another great way to serve this dish is on a half of a coconut shell.

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