Cooked - Tuna Tartare With Coconut And Jerk Peanuts

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Tuna Tartare With Coconut And Jerk Peanuts

https://www.foodandwine.com/tuna-tartare-coconut-jerk-peanuts-7814409

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1.0

½ cup salted roasted peanuts

1 ½ tablespoons jerk seasoning (such as Spicewalla)

1 tablespoon olive oil

½ cup unsweetened coconut milk

1 ½ tablespoons tamarind paste (such as Neera’s) (see Note)

1 ½ teaspoons fish sauce (such as Red Boat)

1 teaspoon grated lime zest plus ½ teaspoon fresh lime juice (from 1 lime)

1 pound sushi-grade tuna, cut into ¼-inch pieces (about 2 cups)

1 large avocado, chopped

Flaky sea salt, to taste

Torn fresh cilantro and fresh mint leaves, for garnish

Taro chips (see Note), for serving

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Preheat oven to 325°F. Line a rimmed baking sheet with aluminum foil. Toss together peanuts, jerk seasoning, and oil in a medium bowl. Spread nuts in an even layer on baking sheet. Bake in preheated oven until lightly toasted, about 15 minutes. Transfer nuts to a cutting board; let cool completely, about 15 minutes. Roughly chop nuts; set aside.
Stir together coconut milk, tamarind paste, fish sauce, and lime zest and juice in a medium bowl. Add tuna; toss to coat. Gently fold in avocado and toasted peanuts. Divide mixture evenly among serving bowls; season to taste with flaky sea salt. Garnish with cilantro and mint. Serve with taro chips.

Created 31 weeks ago

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