Simple Way to Cream Of Tartar Uses In Cooking

Coconut Cashew Tuna Tartare

Cream of tartar (potassium bitartrate potassium hydrogen acid tartrate) is a by product the wine making cream common name for tartrate and also tartaric acid, an salt that has number uses in cooking.

Recipe Summary Coconut Cashew Tuna Tartare

Feel free to tweak this any way you want, including adding more coconut milk. My wife is on record as preferring twice as much as I used here, which will give you a looser but much more luxurious mixture. This also needs a good amount of salt to bring the flavors together, so taste and adjust carefully. You could certainly use other salty seasonings like soy and/or fish sauce, but you already knew that. Serve with taro, wonton, or sweet potato chips.

Ingredients | Cream Of Tartar Uses In Cooking

8 ounces ice-cold sushi-grade yellowfin tuna steak, diced

¼ cup coconut milk, or to taste

2 tablespoons chopped cashews

2 tablespoons sliced red onion

1 tablespoon minced serrano pepper

1 tablespoon torn cilantro leaves

2 teaspoons grated fresh ginger

salt to taste

1 lime, juiced

1 pinch red pepper flakes

Directions

Stir tuna, 1/2 of the coconut milk, cashews, red onion, serrano pepper, cilantro, ginger, and salt together in a bowl; add lime juice and stir. Drizzle in remaining coconut milk until desired consistency is reached. Transfer tartare to a bowl and sprinkle red pepper flakes over the top.

Info | Cream Of Tartar Uses In Cooking

prep: 20 mins total: 20 mins Servings: 4 Yield: 4 servings

TAG : Coconut Cashew Tuna Tartare

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