Recipe by Chef John
"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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ice-cold sushi-grade yellowfin tuna steak, diced
coconut milk, or to taste
sliced red onion
minced serrano pepper
torn cilantro leaves
grated fresh ginger
salt to taste
red pepper flakes
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Cashew Tuna Tartare
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 50
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