Tuna Tartare with Coconut Milk and Kwak Tabbouleh Recipe

Ingredients:

• 1 lb of sushi-grade tuna, chopped into small cubes
• 1/4 cup of coconut milk
• 1/4 cup of finely diced red onion
• 1/4 cup of chopped cucumber
• 1/4 cup of chopped green onion
• 2 tbsp of soy sauce
• 1 tsp of sesame oil
• Salt and pepper, to taste
• 1 cup of uncooked kwak (or quinoa), cooked
• 1 cup of fresh parsley, chopped
• 1/2 cup of cherry tomatoes, halved
• 1/4 cup of fresh mint, chopped
• 1/4 cup of olive oil
• 3 tbsp of freshly squeezed lemon juice

Instructions:

1. In a large bowl, mix together the tuna, coconut milk, red onion, cucumber, green onion, soy sauce, sesame oil, salt, and pepper.
2. Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes.
3. While the tuna marinates, in a medium bowl, mix together the cooked kwak, parsley, cherry tomatoes, mint, olive oil, lemon juice, salt, and pepper.
4. Stir thoroughly to combine all the ingredients.
5. Remove the tuna mixture from the refrigerator and let it sit at room temperature for 10 minutes.
6. Spoon the tuna tartare onto plates and top with the kwak tabbouleh mixture.
7. Garnish with additional parsley and mint, if desired.
8. Serve immediately and enjoy!

Verdict:

This tuna tartare with coconut milk and kwak tabbouleh recipe is a refreshing and light dish that’s perfect for a summer day. The creamy coconut milk adds a subtle sweetness to the fresh tuna, while the kwak tabbouleh provides a nice crunch and a burst of flavor. The mixture of fresh herbs and vegetables also adds a nice balance to the richness of the tuna. Overall, this is a delicious and healthy dish that’s sure to impress your guests.

Serving suggestions:

Serve the tuna tartare with coconut milk and kwak tabbouleh on a bed of fresh greens or with a side of grilled vegetables for a complete meal. Alternatively, you can serve it as an appetizer or a light lunch. Pair it with a crisp white wine or a light beer for a perfect summer drink. Enjoy!