Tuna fillet in cinnamon-sesame crust on chili-mango salad

Ingredients for 4 servings:

• 400 g tuna (sushi quality)
• 1 tbsp cinnamon
• 2 tbsp sesame seeds, light
• 2 tbsp sesame, black
• Fleur de Sel
• Pepper, black from the mill
• 1 mango(s)
• 1 shallot(s)
• 1 handful of mint
• 1 handful of coriander leaves
• 1 small bell pepper(s), red
• 2 red chili peppers
• olive oil
• Balsamic vinegar, white
• Salt
• 1 orange(s), untreated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Great introduction to an oriental-inspired menu at a high level

Peel the mango and cut into small cubes. Finely chop the shallot. Finely chop the mint and coriander. Finely dice the bell pepper. Deseed and finely dice the chili. Mix salt, white balsamic vinegar, and olive oil to make a marinade. Mix all ingredients into a salad and let it marinate for about 30 minutes. Tear the orange zest into strips. Mix the salt and pepper with the cinnamon and place on a plate. Mix both types of sesame seeds and place on a plate. Divide the tuna into portions so that it can be sliced ​​after frying. Roll the tuna in the spice mixture to coat it. Then moisten it with water and roll it in the sesame seeds. The sesame seeds should stick to the fish. Fry the tuna on all sides. It should stay red on the inside! I always do this in a good nonstick pan, without fat. But it can also be done with olive oil. Cut the fried tuna into thin slices. To serve: Place the mango salad on a plate, add the tuna slices, and garnish with coriander stalks and orange zest.