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Ingredients
1 fresh coconut
1 14-ounce can coconut milk
½ cup freshly squeezed lime juice
3 tablespoons nuoc mam (Vietnamese fish sauce)
2 tablespoons minced fresh ginger
1 jalapeno pepper, stem removed (do not remove seeds)
1 tablespoon sugar
1 ½ pounds tuna steak, cut into ¼-inch dice
3 tablespoons finely chopped cilantro
2 tablespoons finely sliced scallions
1 tablespoon finely chopped chives
Leaves from 1 bunch watercress
½ cup seeded and finely diced red bell pepper
Nutritional analysis per serving (4 servings)
13 grams carbs; 66 milligrams cholesterol; 456 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 22 grams saturated fat; 26 grams fat; 2 grams fiber; 1154 milligrams sodium; 45 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the coconut in the palm of your hand. With the back of a cleaver or a heavy knife, whack the coconut along its middle, rotating it in your hand until it splits in two. (As it begins to crack, it will leak; work over a large bowl if you wish to save the liquid.) Rinse the halves and use a table knife to pry the coconut meat away from the outer shell. Using a vegetable peeler, make thin strips of coconut meat until you have 2 ¼ cups. Set the strips aside. (Save the remaining coconut meat for another use.)
- Step 2
Place the coconut milk, lime juice, nuoc mam, ginger, jalapeno and sugar in the container of a blender and blend until very smooth. When ready to serve, toss the tuna in the sauce. Toss again with the coconut strips, cilantro, scallions and chives. Place in small serving bowls and garnish with watercress and red bell pepper.
Private Notes
Comments
Great recipe. I subbed halibut for tuna. Highly recommend adding more lime juice. Maybe even doubling it. Needs a lot more acid to compete with the coconut milk. Add another 1/2 jalapeño if you don’t mind the spice. Finally, after you put your ingredients in the blender/food processor, I recommend straining them out. The pulp from all the ginger/peppers etc does not have a good mouth feel. Other than that, great combo of ingredients, just tweak them to your taste.
Great recipe. I subbed halibut for tuna. Highly recommend adding more lime juice. Maybe even doubling it. Needs a lot more acid to compete with the coconut milk. Add another 1/2 jalapeño if you don’t mind the spice. Finally, after you put your ingredients in the blender/food processor, I recommend straining them out. The pulp from all the ginger/peppers etc does not have a good mouth feel. Other than that, great combo of ingredients, just tweak them to your taste.