John Myers
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Smoked Yellow Fin Thuna on Sweet and Spicy Cous Cous Salad with Mango and Papaya
The perfect smoked yellow fin thuna on sweet and spicy cous cous salad with mango and papaya recipe with a picture and simple step-by-step instructions.
For the Mango Papaya Salsa:
- 1 Pc. Papaya
- 1 Pc. Mango
- 0,5 Pc. Red peppers
- 1 Pc. Green peppers
- 1 Pc. Shallot
- 2 Pc. Spring onions
- 5 tbsp Fresh coriander
- 1 tbsp Mint fresh
- 3 tbsp Lime juice
- 1 tbsp Orange juice
- 2 Pc. Red chilli pepper
- Salt and pepper
- 1 tsp Honey
For the couscous salad:
- 200 g Couscous
- 0,5 Pc. Red peppers
- 0,5 Pc. Green peppers
- 0,5 Pc. Yellow peppers
- 0,5 Pc. Chilli pepper
- 2 tbsp Sweet Chili Sauce
- Butter
- Salt and pepper
- Peel the papaya and mango and cut into fine cubes, also finely dice the paprika and place with the fruits in a large bowl. Peel and finely dice the shallot, cut the spring onions into fine rings and add to the above ingredients.
- Finely chop the coriander, mint and the chili peppers (remove the chili seeds) and add to the salsa together with the pressed fruit juices. Season to taste with salt, pepper and about 1 teaspoon of honey. Add coriander, mint and chilli as needed. Set the salsa aside and let it steep.
- Let the couscous soak briefly with 200 ml of boiling water. As soon as the water has absorbed, fold in approx. 2 tablespoons of butter and add the paprika and chilli pepper. Season with sweet chilli sauce, salt and pepper.
- Cut the smoked tuna into thin slices and serve with the salsa and couscous salad.
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