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My review
Coconut Cashew Tuna Tartare
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Chef John
"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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Ingredients
20 m servings 120Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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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4/16/2015
Yummy! Added toasted black sesame seeds and then served on top of wonton triangles sprayed with olive oil spray, sprinkled with white sesame seeds, toasted about 5 minutes in the oven. Put a s...
1/6/2018
You Sir, are me favorite chef. Yes you are. I've made difficult ( easy from your recipes) dishes, AND I've followed them. Me New Years resolution this year of 2018 is, to " Try A New Recipe E...
1/23/2017
We had high hopes for this but found it a waste of a good sushi-grade Ahi Tuna steak. We love Poison Cru and our recipe for that. It's just like being back in Tahiti. That dish also uses fresh A...