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
  1. Preheat the oven to 325°.
  2. 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.
  3. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/tuna-with-coconut-jerk-peanuts/