Tuna Tartare with Coconut and Jerk Peanuts

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.

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.

• 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