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
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources