Food Recipes Appetizers Seafood Appetizers Tuna Tartare with Coconut and Jerk Peanuts 3.0 (1) 1 Review This flavor-packed, refreshing-yet-assertive tartare of finely diced raw tuna is tossed with a tamarind-spiked coconut-lime dressing and topped with jerk-spiced peanuts. By Nina Compton Nina Compton A 2017 F&W Best New Chef and winner of the 2018 James Beard Award for Best Chef: South, Nina Compton is chef/owner of award-winning restaurant Compère Lapin and Bywater American Bistro (BABs) in New Orleans. Food & Wine's Editorial Guidelines Published on August 30, 2023 Save Rate PRINT Share Close Photo: Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Active Time: 25 mins Total Time: 40 mins Yield: 4 servings Jump to recipe Bold flavors like fish sauce, tamarind, and coconut meld seamlessly into a tangy sauce that’s tossed with diced fresh tuna in this lively, bright tuna appetizer from chef Nina Compton of Compère Lapin in New Orleans. Roasted peanuts, coated with pungent jerk seasoning, add subtle warmth, a touch of spice, and crunchy contrast to the vibrant tuna tartare. Frequently asked questions Is tuna tartare raw? Yes. It’s important to source sushi-grade tuna when making tartare because the fish is served raw. What is jerk seasoning? Jerk seasoning is a beloved spice blend around the world, typically made of Scotch bonnet peppers, cayenne pepper, allspice, nutmeg, pimento, cinnamon, garlic powder, onion powder, and thyme. It's featured prominently in many Caribbean and Jamaican dishes. What else can I do with jerk spiced peanuts? Sprinkle jerk spiced peanuts over salads, grain bowls, or on fish tacos. The peanuts can be made up to 1 week in advance and stored in an airtight container at room temperature. Notes from the Food & Wine Test Kitchen Keep the tuna very cold, and use a sharp knife with a thin blade to finely dice the delicate fish. Tamarind paste and taro chips can be found at most Asian grocery stores or online at Jubilee Grocery. Jerk seasoning can be found at most grocery stores, specialty spice stores, or online at Spicewalla. Suggested pairing Compton recommends serving this tuna appetizer with McBride Sisters Collection The Great Escape Reserve Chardonnay from the Santa Lucia Highlands. Avoiding the heavily oaked style of many California Chardonnays, this wine highlights the natural elegance and brightness the grape can offer. “The crisp nature of the wine and the fact that it has just the right amount of acidity lend a great contrast to the richness of the tuna and coconut milk,” says Compton. The Chardonnay’s clean, fresh flavor and light creaminess, Compton says, mean that “with each sip, the wine cleanses the palate for the next bite of savory richness.” Cook Mode (Keep screen awake) Ingredients 1/2 cup salted roasted peanuts 1 1/2 tablespoons jerk seasoning (such as Spicewalla) 1 tablespoon olive oil 1/2 cup unsweetened coconut milk 1 1/2 tablespoons tamarind paste (such as Neera’s) 1 1/2 teaspoons fish sauce (such as Red Boat) 1 teaspoon grated lime zest plus 1/2 teaspoon fresh lime juice (from 1 lime) 1 pound sushi-grade tuna, cut into 1/4-inch pieces (about 2 cups) 1 large avocado, chopped 1/4 teaspoon sea salt Torn fresh cilantro and fresh mint leaves, for garnish Taro chips, for serving Directions Preheat oven to 325°F. Line a rimmed baking sheet with aluminum foil. Toss together peanuts, jerk seasoning, and oil in a medium bowl. Spread nuts in an even layer on baking sheet. Bake in preheated oven until lightly toasted, about 15 minutes. Transfer nuts to a cutting board; let cool completely, about 15 minutes. Roughly chop nuts; set aside. Stir together coconut milk, tamarind paste, fish sauce, and lime zest and juice in a medium bowl. Add tuna; toss to coat. Gently fold in avocado and toasted peanuts. Divide mixture evenly among serving bowls; season to taste with flaky sea salt. Garnish with cilantro and mint. Serve with taro chips. Originally appeared in Food & Wine magazine, September 2023 Rate It Print