- 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
- 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.