Fresh Tuna and Mango Salad
Quick, light, and zingy, this tropical-inspired tuna and mango salad is perfect for Al Fresco dining. Always select sushi-grade tuna steaks to enjoy the full flavour of the meat when cooked rare.
Servings: 2 Serves
Calories: 350kcal
Cost: $25
Equipment
- Small bowl
- Griddle
Ingredients
For the Tuna:
- 2 medium tuna steaks
- 2 cloves garlic crushed
- 1 green chilli deseeded and finely chopped
- 3 cm fresh ginger grated
- 1 tbsp fresh coriander finely chopped
- Juice of ½ lime
- 1 tbsp olive oil
- Sea salt and black pepper to taste
For the Salad:
- 1 large handful Asian greens e.g., rocket, mizuna
- 100 g fine green beans blanched
- 1 small ripe mango peeled and chopped into cubes
- 8-10 small cherry tomatoes halved
- Small handful fresh coriander torn
Instructions
- Marinate the Tuna: In a small bowl, combine all the marinade ingredients. Rub into the tuna steaks, and leave to marinate for at least half an hour.
- Prepare the Salad: Toss together all the salad ingredients and divide into two salad bowls.
- Cook the Tuna: Heat a griddle to a very high heat. Drizzle with a little olive oil, wait until it starts to smoke, then throw the tuna steaks on. Flash fry for 1 minute on each side, so still pink in the middle.
- Assemble the Salad: Dice the cooked tuna and divide into the two salad bowls.
- Serve: Serve immediately and enjoy the fresh, vibrant flavours.
Notes
- Ensure the tuna is sushi-grade for the best quality and safety.
- For added flavour, consider adding a drizzle of sesame oil to the marinade.
- Serve with a wedge of lime on the side for extra zest.