Description Edit


Coconut-Tuna Seviche

Ingredients Edit

  • 1 14-ounce can coconut milk
  • 1-inch piece of ginger, peeled and grated
  • 1 tablespoon grated fresh horseradish
  • 12 ounces first-quality fresh Tuna, cut into ½ inch dice
  • 1 tomato, seeded and diced
  • salt to taste
  • ½ small red onion, julienned
  • 2 scallions, julienned

Directions Edit

  • Boil coconut milk, ginger and horseradish in a saucepan for 25 minutes until reduced by one quarter.
  • Strain and cool liquid.
  • Toss with Tuna and tomato; season to taste with salt.

See also Edit

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