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Treat your taste buds to an authentic taste of the Cook Islands.

Serves 4
400g fresh yellowfin tuna fillet, cut into ½ inch cubes
200ml freshly squeezed thick coconut cream  (store bought unsweetened coconut cream  can be used as a substitute)
80g red bell pepper, seeded and diced 80g cucumber, peeled, seeded and diced
60g carrot, peeled, diced
20g chives, chopped
70g red onion, diced
50ml lime juice, freshly squeezed
2 tablespoon sea salt

1. Make a “sea water bath” by adding 1 ½ table spoon  of sea salt to 600ml of cold water; soak the cubed  tuna in this salt water bath for 30 minutes
2. Drain the tuna
3. Place the tuna in a glass or ceramic mixing bowl  and add all the rest of the ingredients except  lime juice and gently combine well
4. Add the lime juice and mix gently
5. Adjust salt and lime juice to taste if needed

Serve in coconut shell bowls garnished with fresh lime slices.



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