Coconut Cashew Tuna Tartare

Coconut Cashew Tuna Tartare

Chef John 22725

"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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20 m servings 120 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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 a bowl and sprinkle red pepper flakes over the top.



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...