Tuna Poke Nauru Style

About This Recipe

Nauru's fishermen have long eaten raw tuna right on the boat, seasoned simply with sea water or lime. This dressed-up version blends that tradition with Polynesian flavours: fresh coconut cream replaces soy sauce, and a bird's-eye chilli adds island heat. Served over rice or alone as a starter, it highlights the exceptional quality of the bluefin and yellowfin tuna caught in Nauruan waters.

Ingredients

Serves 2

• 300 gsashimi-grade yellowfin tuna, diced into 2 cm cubes
• 3 tbspcoconut cream
• 2 tbspfresh lime juice
• 3 stalksspring onion, finely sliced
• 1 smallbird's-eye chilli, finely chopped
• ½ tspsea salt

Instructions

1. 1

   Prep tuna

   Using a sharp knife, dice the tuna into neat 2 cm cubes. Keep chilled until the last moment.

2. 2

   Mix dressing

   In a bowl whisk together coconut cream, lime juice, salt and chilli.

3. 3

   Toss

   Add the tuna and spring onion to the dressing. Toss gently to coat — do not over-mix.

4. 4

   Serve immediately

   Divide between chilled bowls over steamed rice or lettuce cups. Garnish with extra spring onion and a wedge of lime.

Variations

• •

  Add diced cucumber or mango for freshness.

• •

  Replace tuna with salmon or kingfish.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Eat immediately. Raw fish should not be stored once dressed.

Frequently Asked Questions