Coconut Cashew Tuna Tartare
Ingredients
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8 Ounces Ice-Cold Sushi-Grade Yellowfin Tuna Steak, Diced
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1/4 Cup Coconut Milk, Or To Taste
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2 Tablespoons Chopped Cashews
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3 Tablespoons Sliced Red Onion
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1 Tablespoon Minced Serrano Pepper
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2 Tablespoons Torn Cilantro Leaves
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2 Teaspoons Grated Fresh Ginger
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1/2 Teaspoon Kosher Salt Or To Taste
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1 Lime, Juiced
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1 Pinch Red Pepper Flakes
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2 Avocados Pitted And Halved
Directions
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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.
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Serve with pita chips or water crackers.