Red tuna tartare is both refreshing and very tasty, but many cooks find it a daunting task to prepare raw fish at home.
Today when we serve this dish, we keep the natural flavours of the fish and combine them with the coconut. It’s light and refreshing and the dressing made with coconut water has a natural sweetness which contains less oil for a healthy finish.
Using the young coconut as a dish is a different and creative way of serving this tuna tartare. The positive side is that you don’t have dishes to wash ????. Make sure you have a sturdy knife to open the coconut.
Also check our other fish recipes.
How to source the freshest possible fish for tuna tartare
We recommend using “tuna sashimi grade” because this grading stands for the highest quality of fish which you can feel confident to eat raw. Tuna fish particularly is inspected and graded by the wholesalers. The best ones are assigned grade 1, which is usually what will be sold as sushi grade.
Fresh fish should only smell like the ocean. The flesh should be firm and the eyes and skin shiny and vibrant. Once you have bought the fish, use it as soon as possible.
Red tuna tartare salad with young coconut
- 500 gr red tuna diced
- 2 pcs young coconuts
- 12 pcs halved cherry tomatoes
- 1 pc julienned cucumber
- 2 pcs chopped shallots
- 1-2 pcs chopped long red chillies
- 1-2 pcs chopped garlic cloves
- 1-2 pcs julienned fresh ginger
- 2 tbsp chopped Thai chives
- 2 tbsp coarsely chopped fresh mint
- 2 tbsp coarsely chopped Thai sweet basil
For the dressing
For the garnish
- 2 tbsp white sesame seeds
- Cut the coconut in half and collect the coconut water for the dressing.
- Combine all ingredients for the dressing, and season to taste.
- Toss the diced tuna, mixed herbs, tomatoes, cucumber, shallots, garlic and ginger into the dressing.
- Refrigerate for 15 minutes, mix occasionally. Arrange the tuna tartare salad into the young coconut shell and sprinkle some white sesame on top.
- Dice the tuna but don’t chop it, it is important to keep the texture diced.