Coconut Cashew Tuna Tartare

Name: Coconut Cashew Tuna Tartare
Total time: 20
Yield: 4
Ingredients: 8 ounces ice-cold sushi-grade yellowfin tuna steak, diced; ¼ 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

Recipe by John Mitzewich from allrecipes.com

Appetizer 20 Mins.

Ingredients

4 servings

•

8 ounces ice-cold sushi-grade yellowfin tuna steak, diced
•

¼ 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.