COCONUT CASHEW TUNA TARTARE

Coconut Cashew Tuna Tartare image

Feel free to tweak this any way you want, including adding more coconut milk. My wife is on record as preferring twice as much as I used here, which will give you a looser but much more luxurious mixture. This also needs a good amount of salt to bring the flavors together, so taste and adjust carefully. You could certainly use other salty seasonings like soy and/or fish sauce, but you already knew that. Serve with taro, wonton, or sweet potato chips.

Provided by Chef John

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

8 ounces ice-cold sushi-grade yellowfin tuna steak, diced
¼ cup coconut milk, or to taste
2 tablespoons chopped cashews
2 tablespoons sliced red onion
1 tablespoon minced serrano pepper
1 tablespoon torn cilantro leaves
2 teaspoons grated fresh ginger
salt to taste
1 lime, juiced
1 pinch red pepper flakes

Steps:

Stir tuna, 1/2 of the coconut milk, cashews, red onion, serrano pepper, cilantro, ginger, and salt together in a bowl; add lime juice and stir. Drizzle in remaining coconut milk until desired consistency is reached. Transfer tartare to a bowl and sprinkle red pepper flakes over the top.

Nutrition Facts : Calories 120.2 calories, Carbohydrate 3.5 g, Cholesterol 25.5 mg, Fat 5.6 g, Fiber 0.6 g, Protein 14.4 g, SaturatedFat 3.2 g, Sodium 51.3 mg, Sugar 0.7 g