Coconut-Tuna Seviche

Ingredients

 * 1 14-ounce can coconut milk
 * 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

Directions

 * 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.