Cut the tuna into cubes for the Poisson cru au lait de coco and cut a plate of sliced tuna shoulder for the sashimi.
Place the cubes of tuna in a bowl of sea water to soak. While the fish is soaking, finely cut the onion and the carrot and set aside. Drain the fish from the sea water (after 5-10 minutes) and squeeze out any remaining water. Place in bowl with onion and carrot. Add coconut cream and salt and pepper to taste and mix.
For the Tahitian Sashimi Sauce add 2 teaspoons of oyster sauce to a mixing bowl, add 1 teaspoon of soy sauce 2 teaspoons of mustard, two cloves of garlic and one tablespoon of canola oil. Hand mix till smooth. Finish with juice of a lime.
Add the bowl of sashimi sauce to the sashimi plate and serve. Line the raw fish serving bowl with fresh lettuce and pour the poisson cru au lait de coco over top. When ready to serve add lime juice of one to two limes(note: specific to Tahiti the fish is not marinated in lime first – it is only added minutes before serving).
Chef Poerani Durand
Poe is the manager of Villa Mitirapa and comes with Tahitian family recipes that go back hundreds of years.
Peter Yealands Sauvignon Blanc 2018
Shows lifted notes of citrus blossom and passionfruit, underpinned with aromas of fresh herbs and lemon zest. The palate is full and lively with juicy tropical fruit that is balanced with a long, crisp mineral finish. This beautiful Sauvignon Blanc is vegan friendly and has won a trophy at the Sydney International Wine Competition 2019 as well as gold at the Berliner Wein Trophy 2019.
Located close to the famous Teahapoo Surf Break these rental villas are a mix of wood craft and stone. Brightly painted and opening up to the beach in front they are caressed by the Pacific trade winds. Perfect gardens surround individual swimming pools and the private beach front. Perfect if you are looking for an off the beaten track quiet affordable location to share with friends or on your own.