This plant-based "tuna" tartare uses young coconut meat for a vegan fish replacement. Let's start with the best thing about this plant-based and vegan recipe.. it doesn't start with having to crack a coconut! Copra coconut meat is already hand-scooped out of the young coconut for you. Overall, coconut meat makes a great fish substitution because of it's texture and ability to pick up flavors of any recipe. For instance, this plant-based "tuna" tartare recipe has hints of spicy sriracha and citrus. If you love this recipe for its vegan fish substitution, check out our Sashimi and Ceviche plant-based recipes!

SERVES 2

What you need

• 1 tsp chopped shallot
• 2 tsp chopped chives
• 1/4 tsp salt
• 2 tsp extra virgin olive oil
• 1 tsp fresh lemon juice
• 1 tsp sriracha sauce or more if you like it spicy.
• 1/3 cup of Copra Coconut Meat cut into 1/4 inch cubes
• 1/2 avocado cut into 1/4 inch cubes, to taste
• 1/2 tsp of Celtic sea salt as desired
• Ponzu sauce and mayonnaise mixed to taste
• *Optional Nora Seaweed Snacks

step by step

1. Start plant-based recipe by combining shallots, chives, salt, olive oil, lemon juice and sriracha and stir to combine. Add coconut meat (vegan fish substitution) and gently stir to combine.
2. Serve with avocado and a drizzle of sriracha and ponzu/mayonnaise.
3. Garnish plate with leftover sauce and/or chives.
4. Add crunch with seaweed snacks (Copra's fave!).

*Adapted from Pinch and Swirl

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