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Coconut-Tuna Seviche

• 1 14-ounce can coconut milk (preferably Mount Thai brand)
• 1-inch piece of ginger, peeled and grated
• 1 tablespoon grated fresh horseradish
• 12 ounces first-quality fresh tuna, cut into ½ inch dice
• 1 tomato, seeded and diced
• Salt to taste
• ½ small red onion, julienned
• 2 scallions, julienned

Boil coconut milk, ginger and horseradish in a saucepan for 25 minutes until reduced by one quarter. Strain and cool liquid. Toss with tuna and tomato; season to taste with salt. Serve immediately. Garnish with onion and scallions.