Diva Tasting: Coconut Cashew Tuna Tartare…

Coconut Cashew Tuna Tartare 


  • 8 Ounces Ice-Cold Sushi-Grade Yellowfin Tuna Steak, Diced

  • 1/4 Cup Coconut Milk, Or To Taste

  • 2 Tablespoons Chopped Cashews

  • 3 Tablespoons Sliced Red Onion

  • 1 Tablespoon Minced Serrano Pepper

  • 2 Tablespoons Torn Cilantro Leaves

  • 2 Teaspoons Grated Fresh Ginger

  • 1/2 Teaspoon Kosher Salt Or To Taste

  • 1 Lime, Juiced

  • 1 Pinch Red Pepper Flakes

  • 2 Avocados Pitted And Halved


  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 avocado halves and sprinkle red pepper flakes over the top.

  2. Serve with pita chips or water crackers.

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