John Myers
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Tuna Steak with Chili Mango Salad and Homemade Sweet Potato Chips
The perfect tuna steak with chili mango salad and homemade sweet potato chips recipe with a picture and simple step-by-step instructions.
Mango sauce
- 1 piece Fresh mango
- 2 teaspoon Honey
- 6 tablespoon Freshly squeezed lemon juice
Chili Mango Salad
- 2 piece Fresh mangoes
- 2 piece Shallots
- 2 bunch Mint fresh
- 2 bunch Fresh coriander
- 2 piece Red pepper
- 1 piece Chilli pepper
- 1 pinch Salt
- 3 tablespoon White balsamic vinegar
- 4 tablespoon Olive oil
Tuna steaks
- 5 piece Tuna steak
- 4 tablespoon Sesame seeds white
- 4 tablespoon Sesame seeds black
- 2 tablespoon Salt
- 2 tablespoon Pepper
- 2 tablespoon Ground cinnamon
Sweet Potato Chips
- 2 piece Sweet potatoes
- Oil
- 1 piece Orange untreated
Mango sauce
- Peel a mango, remove the core and cut into small pieces, then whisk with 2 teaspoons of honey and 6 tablespoons of freshly squeezed lemon juice, seal tightly in a container.
Chili Mango Salad
- Peel the two remaining mangoes and cut into small cubes. Finely chop the 2 shallots. Finely chop two bunches of mint and two bunches of coriander. Finely dice 2 small, red peppers. Core a chilli pepper and also finely dice it. Mix salt, 3 tablespoons of white balsamic vinegar and 4 tablespoons of olive oil to form a smooth vinaigrette. Mix all ingredients into a salad and let it steep a little.
Tuna steaks
- Mix salt and pepper with 2 tablespoons of cinnamon and place on a plate. Mix 4 tbsp light and dark sesame seeds and place on a plate. Roll the edges of each of the six tuna steaks in the cinnamon-spice mixture. Then moisten a little with water and roll in the sesame seeds. The sesame has to stick to the fish.
Sweet Potato Chips
- Peel and thinly slice two sweet potatoes and deep fry in a deep pan or deep fryer.
- Fry the tuna on both sides in a good non-stick pan (if you don’t want to do without fat, add a small dash of olive oil). It should still stay red inside! Arrange the steak on a mango mirror with mango salad and chips. Scrape off thin strips from the organic orange (zest). Decorate with the orange zest, chilli threads and a coriander stem.
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