Tuna tartare on mango and avocado salad

Ingredients for 4 servings:

• 2 spring onions
• 1 mango(s)
• 1 small green pepper
• 3 stalks of coriander
• ½ avocado(s)
• 1 lime(s)
• 2 tbsp olive oil
• salt and pepper
• 400 tuna fillets (sushi quality)
• ½ onion(s), red
• 1 tbsp capers
• Wakame
• Soy sauce

Instructions

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

Wash, trim, and thinly slice the spring onions. Peel the mango, cut the flesh into slices, remove the stone, and dice finely. Halve the pepper lengthwise, remove the seeds, wash, and finely chop. Wash the coriander, shake dry, pick off the leaves, and chop. Pit the avocado, scoop out the flesh from the skin with a tablespoon, and dice it. Mix everything in a bowl. Squeeze 2 tablespoons of lime juice. Mix the salad with 1 tablespoon of olive oil and 1 tablespoon of lime juice. Season with salt and pepper. Slice and finely dice the tuna and marinate with 4 tablespoons of soy sauce and 2 tablespoons of lime juice. Peel and finely chop the onion. Chop the capers. Place 1/4 of the mango salad in the center of a plate using a ring cutter. Place 1/4 of the tuna tartare on top of the mango salad and carefully remove the ring. Repeat with the remaining mango salad and tartare. Garnish with wakame, if desired. Serve with prawn crackers.