Coconut Cashew Tuna Tartare

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.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 120 Calories

Ingredients

• salt to taste
• 1 lime, juiced
• 2 teaspoons grated fresh ginger
• 1 pinch red pepper flakes
• 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

Recipe Instructions

Step 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.