John Myers
Avocado, Mango and Tuna Salad with Chilli, Coriander, Mint and Nuts
The perfect avocado, mango and tuna salad with chilli, coriander, mint and nuts recipe with a picture and simple step-by-step instructions.
- 2 Pc. Avocado
- 2 Pc. Fresh mango
- 2 Pc. Shallots
- 320 g Fresh tuna
- Mint fresh
- Fresh coriander
- Chilli red fresh
- Lime juice
- 4 tbsp Sesame oil
- Sesame seeds
- Salt
- Pepper
- Wasabi nuts
- Peel the avocado, remove the stone and mash the pulp to a puree.
- Cut the shallots very finely, mix half of them into the avocado mixture. Season to taste with salt, pepper and lime juice.
- Peel the mango, cut the flesh into small pieces. Mix with sesame oil. Finely chop the coriander, mint and the red chilli pepper and mix in. Mix with the avocado in a bowl and chill.
- Finely dice the fresh tuna. Mix in the remaining shallot cubes, again sesame oil, lime juice, chilli, mint and coriander.
- Place a tartar dish on a plate to serve. Pour in the mango and avocado puree, top with about 80 g of tuna. Remove the tartar shape.
- Sprinkle with chopped wasabi nuts, fresh coriander and sesame seeds.
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