Coconut Cashew Tuna Tartare Recipes

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COCONUT CASHEW TUNA TARTARE



Coconut Cashew Tuna Tartare image

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.

Provided by Chef John

Categories     Seafood Appetizers

Time 20m

Yield 4

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 120.2 calories, Carbohydrate 3.5 g, Cholesterol 25.5 mg, Fat 5.6 g, Fiber 0.6 g, Protein 14.4 g, SaturatedFat 3.2 g, Sodium 51.3 mg, Sugar 0.7 g

COCONUT TUNA TARTARE WITH AVOCADO MOUSSE



Coconut Tuna Tartare with Avocado Mousse image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 17

1 pound sushi grade tuna, cut into 1/4-inch dice
5 tablespoons grated coconut, toasted
1 teaspoon soy sauce
2 tablespoons fresh lime juice
1 teaspoon rice wine vinegar
4 tablespoons toasted almond slivers, chopped
4 tablespoons currants
1 tablespoon vegetable oil
1 teaspoon minced fresh ginger
1/2 teaspoon minced garlic
1/2 teaspoon sesame oil
2 ripe avocados
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/8 teaspoon paprika
1 tablespoon olive oil
Salt and freshly ground black pepper

Steps:

  • In a medium stainless mixing bowl combine the diced tuna, coconut, soy sauce, 1 tablespoon of the lime juice, rice wine vinegar, almonds, currants, vegetable oil, ginger, garlic, and sesame oil. Toss well and season with salt and pepper. Cover and refrigerate until ready to serve.
  • Peel and halve the avocados and remove the pits. Give them a rough chop and place them in a small stainless mixing bowl. Add the remaining lime juice, cayenne, cumin, paprika, and olive oil. Mash the seasoned avocado with a sturdy whisk until creamy in texture and season with salt and pepper.
  • To serve: Divide the avocado mixture equally into the bottom of 8 martini glasses. Separate the tuna into eight equal portions and spoon on top of the avocado.

COCONUT CASHEW TUNA TARTARE



Coconut Cashew Tuna Tartare image

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.

Provided by Chef John

Categories     Seafood Appetizers

Time 20m

Yield 4

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 120.2 calories, Carbohydrate 3.5 g, Cholesterol 25.5 mg, Fat 5.6 g, Fiber 0.6 g, Protein 14.4 g, SaturatedFat 3.2 g, Sodium 51.3 mg, Sugar 0.7 g

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