Description
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.
Ingredients
- 8 ounces ice-cold sushi-grade yellowfin tuna steak, diced
- ΒΌ 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
Instructions
- 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.
Prep Time: 20 mins
Total Time: 20 mins
Servings: 4