Coconut Cashew Tuna Tartare

Ingredients

  • 8 ounces ice-cold sushi-grade yellowfin tuna steak, diced
  • 1/4 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

Directions

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.

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