Tuna Crudo with Coriander, Coconut Milk and Jalapeño
Okay, I absolutely love this recipe! It’s tasty, fresh and really easy to make. It’s the kind of dish I like to make when I want to feel like I’m eating in a restaurant without leaving home!
The coriander, coconut milk and jalapeño sauce are full of flavour and transport us to the seaside. I will definitely be serving this crudo recipe the next time I have guests over!
Bon appétit! xx
- Servings: 4 to 6 appetisers
- Preparation time: 20 minutes
Frequently asked questions
Chili crisp, also known as crunchy chili oil, is a Chinese condiment that has recently become very popular, although it has been around for a long time. It’s essentially a chili-infused oil with crunchy bits of garlic, shallot, sesame, and sometimes other spices. It’s slightly spicy, salty, and umami-flavored.
If you prefer, you can substitute the coriander for basil or parsley.
Ingredients
- 1 cup (30 g) coarsely chopped fresh coriander
- 1 cup (40 g) spinach
- 1/2 cup (125 ml) coconut milk
- 1 seedless jalapeño pepper
- 2 tablespoons (30 ml) lime juice
- 2 teaspoons (10 ml) honey or maple syrup
- 1 small clove garlic, minced
- 1/2 teaspoon (2.5 ml) salt
- 400 g sushi-grade tuna (2 tuna steaks)
- 1/2 jalapeno, thinly sliced
- Zest of 1 lime, well washed
- Chili oil (optional)
- A few coriander leaves
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Preparation
- Blanch the coriander and spinach in a saucepan of boiling water for 1 minute. Transfer to a bowl of iced water to stop the cooking process. Drain, then place in a narrow container with the coconut milk, jalapeño pepper, lime juice, honey, garlic and salt. Use a blender attachment to blend the mixture until it is very smooth. For an even smoother sauce, sieve it, but this is optional.
- Thinly slice the tuna. Pour the coriander-coconut milk sauce onto the bottom of a serving plate, then arrange the tuna slices on top. Garnish with a few slices of jalapeño, lime zest, chilli oil and coriander leaves. Serve immediately!
