This delicious Tahitian tuna salad recipe was given to me by an elderly Tahitian man — so I can vouch that it’s absolutely traditional and authentic! This refreshing raw fish salad is perfect for summer and always a crowd-pleaser. I had my best-ever version at a little waterfront snack bar on the island of Fakarava. When I asked the owner what made his so much better than mine, he smiled and replied in his beautiful Polynesian accent, rolling his r’s: “The secret is the salt! You must start by marinating the tuna in salt and sunflower oil.” Follow that advice and you won’t go wrong!
Which fish to use?
The trickiest part is finding very fresh fish! Yellowfin tuna, red tuna or mahi-mahi all work beautifully. Always buy from a trusted fishmonger and use the freshest fish available.
Can pregnant women eat this?
Raw fish is not recommended during pregnancy. If needed, lightly cook the diced tuna before assembling the salad.
Ingredients (serves 4)
- 400 g very fresh tuna (yellowfin or red), diced into 2 cm cubes
- 2 tbsp sunflower oil
- Coarse salt
- 2 carrots, julienned or grated
- 2 cucumbers, thinly sliced
- 4 tomatoes, diced
- 400 ml coconut milk
- Juice of 2 limes
- Salt and pepper
Instructions
- Begin by marinating the tuna: place the diced fish in a bowl with 2 tbsp sunflower oil and a generous pinch of coarse salt. Mix gently and refrigerate for 30 minutes.
- Meanwhile, prepare the vegetables: julienne or grate the carrots, slice the cucumbers, and dice the tomatoes.
- Remove the tuna from the fridge. Rinse briefly under cold water and pat dry to remove excess salt.
- In a large bowl, combine the tuna, carrots, cucumber and tomatoes.
- Pour over the coconut milk and lime juice. Season with salt and pepper. Toss gently.
- Serve immediately with steamed white rice.
Manuia! 🌺🇵🇫 (Bon appétit in Tahitian!)