Poisson Cru with Mango Bowl

(2017 Pairings) A Tahitian-style raw tuna salad with coconut milk and mango.

Photo of Poisson Cru with Mango Bowl


1 pound sushi-grade ahi tuna cut into 12-inch pieces
juice of 1 lime divided
1/4 cup DOLE Pineapple Juice
1/4 teaspoon salt
1/2 cup coconut milk
1/2 cup English cucumber diced
3 green onions thinly sliced on a bias
1 cup cole slaw cabbage mix
2 cups DOLE Chef-Ready Cuts Mango Cubes partially thawed
salt and pepper to taste
pinch cayenne


  1. Combine tuna, half of the lime juice, and pineapple juice.  Season with 1/4 teaspoon salt.  Stir and let stand 40 minutes.  Drain juice.
  2. Add coconut milk, cucumber, green onions, cabbage, mango, and remaining lime juice to tuna.  Stir to combine.  Season with additional salt, pepper, and cayenne pepper, to taste.
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