Tony in TahitiThis week's episode of No Reservations follows Anthony Bourdain as he traces the footsteps of legendary French impressionist Paul Gaugin, who ditched Paris for the sun and fun (and artistic angst) of Tahiti and the Marquesas Islands. Each segment, framed by a quote from Gaugin, shows a different hop along the path from civilization to oviri (or "wild" in Tahitian). The food goes from the fusion fare of an expatriate French chef preparing to open a high-end restaurant in Papaete to amazing-looking coconut crabs on the beach in Rangiroa. That said, the star dish was the omnipresent raw fish salad that seems to be the national dish of Tahiti—poisson cru. Tony gets his first taste after a night of clubbing with Tahitian transsexuals, but the recipe crops up again and again throughout his travels.

The recipe, which is similar to a South American ceviche, looks pretty simple:

Poisson Cru

- makes 4 servings -


1 pound fresh tuna
1/2 cup lime juice, freshly squeezed
1/3 cup coconut milk
Salt, a pinch
1/2 cup carrots, shredded or grated
1/2 cup scallions, thinly sliced
1/2 cup tomatoes, diced
1/2 cup cucumber, diced
Parsley, for garnish


Cut the tuna into small strips, about 1/2 thick. Combine lime juice, coconut milk, and salt in a large bowl. Stir. Add everything else, stir some more, and season to taste.


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