Ahi Tuna Tartar with Coconut Sauce
Tuna tartar with an Asian kick! The sweetness of the coconut sauce is really enhanced by the use of the lime juice and lemongrass. Yellowtail can be substituted here too if Ahi is unavailable. This Ahi Tuna Tartar with Coconut Sauce Recipe is a tasty delight!
Difficulty: Intermediate Preparation Time: 30min
Yields: 4 Servings Total Time: 45min
For the coconut sauce:
1 medium bulb ginger, peeled and sliced ¼”
2 stalks lemongrass bulb end sliced 3/8”
4 green onions white parts only ¼ slices
1 bunch cilantro, stems only
1 thai chile 1/4;’ slice
1 15 oz can coconut milk
2 Tbs fish sauce
For the tartar:
4 green onions green parts only ¼” slices
1 bunch cilantro leaves, chopped
1 red bell pepper, ¼” dice
1 jalapeno, ¼” dice
16 oz sushi grade Ahi tuna 3/8” dice
6 oz baby arugula
4” ring mold
FOR THE COCONUT SAUCE
Place the sliced ginger, lemongrass, scallions, cilantro (make sure the stems have been cleaned very thoroughly before chopping them and using-cilantro is grown in very sandy soil and needs to be washed very well!) thai chile, coconut milk and sugar in a small saucepan over a med high heat and bring to a boil. Reduce heat and simmer for 20-30 minutes. Remove from heat and let steep for another 5 minutes before straining into a bowl through a fine sieve or a chinois. Taste and adjust seasoning with salt as needed. Cool down the sauce by placing a larger bowl underneath the bowl containing the sauce that has been filled with ice and water (ice bath). Stir occasionally to lower the temperature of the warm sauce.
FOR THE TARTAR
Place all ingredients in a medium sized mixing bowl and combine well. Add about 1 cup of the coconut sauce and the juice of 2 limes to the tartar mixture and stir to combine. You want just enough of the coconut sauce on the tuna to barely coat it. Add more sauce if necessary. Taste and adjust seasoning with salt and the remaining lime. Don’t be afraid to use more salt and lime here as the tuna and the sauce can really stand up to some really aggressive seasoning.
Place one quarter of the tartar in the ring mold placed a top a small handful of the arugula on a plate. Repeat procedure with reaming arugula and tuna tartar.