Tuna Steak with Chili Mango Salad and Homemade Sweet Potato Chips

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.