Recipe courtesy of Chef Nina Compton, Chef/Owner, Compère Lapin, New Orleans
Photo Courtsey of Kat Kimball
This Tuna with Coconut & Jerk Peanuts combines sushi-grade tuna, coconut milk, citrus, and spiced peanuts for a vibrant Caribbean-inspired dish.
Tuna with Coconut & Jerk Peanuts
Makes 4 servings
Ingredients
- 1 cup peanuts
- 6 tablespoons olive oil, divided
- 1 tablespoon kosher salt
- 3 tablespoons jerk seasoning*
- 1 (14-ounce) can coconut milk
- 3 limes, zested and juiced
- ¼ cup fish sauce
- ¼ cup tamarind purée
- 1 pound sushi-grade tuna, small-diced
- 1 bunch fresh mint, picked and torn
- 1 bunch fresh cilantro, picked
- 1 jalapeño, thinly sliced
- 2 tablespoons kosher salt
- 1 grapefruit, peeled and cut into supremes
- 1 tablespoon Maldon salt
- Garnish: fresh mint, fresh cilantro, sliced jalapeño, sliced watermelon radish, edible flowers, olive oil, and Maldon sea salt
Instructions
- Preheat the oven to 325°.
- Toss the peanuts in 4 tablespoons of olive oil, kosher salt, and jerk spice, and bake for 15 minutes. Let stand until cool, and roughly chop.
- In a medium bowl, combine the coconut milk, lime zest and juice, fish sauce, and tamarind. Add the tuna and peanuts, gently stirring to combine. Plate tuna mixture on a serving platter, and top with mint, cilantro, jalapeño, kosher salt, grapefruit, and Maldon salt. Garnish with radish and edible flowers, if desired.
Notes
*Nina prefers Spicewalla Jerk Seasoning.
