Diced raw yellowfin tuna tossed with coconut cream, spring onion and chilli — the Nauruan take on a Pacific poke bowl.
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.
Serves 2
Using a sharp knife, dice the tuna into neat 2 cm cubes. Keep chilled until the last moment.
In a bowl whisk together coconut cream, lime juice, salt and chilli.
Add the tuna and spring onion to the dressing. Toss gently to coat — do not over-mix.
Divide between chilled bowls over steamed rice or lettuce cups. Garnish with extra spring onion and a wedge of lime.
Use the freshest sashimi-grade fish you can find.
Keep everything cold — chill the mixing bowl before use.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
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.
Eat immediately. Raw fish should not be stored once dressed.
Raw fish preparations are common throughout Polynesia and Micronesia. Nauru's version leans on coconut cream rather than soy, reflecting local pantry traditions.
Use sashimi-grade fish from a reputable fishmonger. Freeze at -20°C for 24 hours first to eliminate parasites if unsure.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (200g / 7.1 oz) · 2 servings total
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