Recipe information
Ingredients for - Coconut Cashew Tuna Tartare
1. Ice-cold sushi-grade yellowfin tuna steak, diced - 8 ounces
2. Coconut milk, or to taste - ¼ cup
5. Minced serrano pepper - 1 tablespoon
6. Torn cilantro leaves - 1 tablespoon
How to cook deliciously - Coconut Cashew Tuna Tartare
1. Stage
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.
