Coconut Cashew Tuna Tartare

Coconut Cashew Tuna Tartare

Coconut Cashew Tuna Tartare

  • Prep

    20 m

  • Ready In

    20 m

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.”


  • 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


  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.

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