Ingredients

• 8 ounces ice-cold sushi-grade yellowfin tuna steak, diced
• 1/4 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

Directions

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.