Tropical Tuna Tartare

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
4

The tuna tartare is enhanced by the tropical flavors in this epicure's delight. The presentation in coconut shells is stunning.

Ingredients

2 fresh coconuts, halved
12 oz. sushi-grade tuna, diced
1⁄2 cup diced mango
1⁄4 cup diced radishes
2 tbsp. chopped scallions
2 tbsp. chopped cilantro
2 tsp. shredded, peeled ginger
1 tsp. minced jalapeño pepper
2 tsp. Asian sesame oil
1 tsp. coarse salt, or to taste
Cilantro sprigs, for garnish
Fried malanga or plantain chips
 

Steps

1. Scoop out 1 tbsp. coconut shreds from each coconut; set aside.

2. In bowl, combine tuna, mango, radishes, scallions, cilantro, ginger, and jalapeño. Stir in sesame oil and salt.

3. To serve, fill coconut halves with tartare; garnish with coconut shreds and cilantro sprigs and surround with malanga chips. Or cover and refrigerate tartare mixture for 2-3 hours; fill coconut shells just before serving.
 

More From FoodService Director

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

FSD Resources