Coconut Cashew Tuna Tartare recipe

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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

Nutrition Info

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
servingSize: -
sodium: 51.3 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

4 servings

Recipe Note

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.

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