Coconut Cashew Tuna Tartare
Dice chicken and toss with a pinch of salt and flour.
Recipe Summary Coconut Cashew Tuna Tartare
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.
Ingredients | Thai Cashew Chicken Recipe Coconut Milk8 ounces ice-cold sushi-grade yellowfin tuna steak, diced¼ cup coconut milk, or to taste2 tablespoons chopped cashews2 tablespoons sliced red onion1 tablespoon minced serrano pepper1 tablespoon torn cilantro leaves2 teaspoons grated fresh gingersalt to taste1 lime, juiced1 pinch red pepper flakesDirectionsStir 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.Info | Thai Cashew Chicken Recipe Coconut Milkprep: 20 mins total: 20 mins Servings: 4 Yield: 4 servings
TAG : Coconut Cashew Tuna TartareAppetizers and Snacks, Seafood,
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