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Fresh tuna tartare salad with young coconut

Red tuna tartare is both refreshing and very tasty, but many cooks find it a daunting task to prepare raw fish at home. 

red tuna tartare in coconut

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 😊

Also check our other fish recipes.

How to source the freshest possible fish 

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. 

tuna tartare in coconut

Red tuna tartare salad with young coconut

Red tuna tartare is both refreshing and very tasty
0 from 0 votes
Prep Time 45 mins
Cook Time 0 mins
Total Time 45 mins
Course Appetisers & Starters, Fish & Seafood
Cuisine International
Servings 4 people
Calories 229 kcal

EQUIPMENT (click pictures for details)

Santoku knife
Mixing bowls
Whisk

Ingredients
 
 

  • 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

  • 100 ml coconut water
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 2 tbsp rice vinegar
  • 1-2 tsp sesame oil

For the garnish

  • 2 tbsp white sesame seeds

Instructions
 

  • Cut the coconut in half and collect the coconut water for the dressing.
    cut the young coconut
  • Combine all ingredients for the dressing, and season to taste.
    make dressing for tuna tartare
  • Toss the diced tuna, mixed herbs, tomatoes, cucumber, shallots, garlic and ginger into the dressing.
    finishing tuna tartare
  • Refrigerate for 15 minutes, mix occasionally. Arrange the tuna tartare salad into the young coconut shell and sprinkle some white sesame on top.
    arrange tuna tartare in coconut

Notes

  • Dice the tuna but don’t chop it, it is important to keep the texture diced.

Nutrition for 1 portion

Calories: 229kcalCarbohydrates: 4gProtein: 31gFat: 9gCholesterol: 48mgSodium: 784mgFiber: 1gSugar: 1gVitamin A: 2975IUVitamin C: 6mgCalcium: 71mgIron: 2mg
Tried this recipe?Let us know how it was! #culinaryambition
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