Tuna Tartare With Mango and Lime

 
  • Cooking and Prep: 30 m
  • Serves: 8
  • No Allergens

Fresh and light flavors, and very easy to throw together. That’s the way we like appetizers in our house. It also works just as well with salmon or flounder.

Ingredients (17)

Tuna Tartare With Mano and Lime

Guacamole

Sommelier Suggests

Start Cooking

Prepare the Tuna Tartare WIth Mango and Lime

  1. Place the diced tuna into a bowl with a generous splash of olive oil, some salt and pepper, the lime juice and zest, the onion, the ginger, and the coriander. Mix gently and add the mango. Mix gently but thoroughly and chill until needed (up to one day before serving).

  2. To make the guacamole, scoop the avocado flesh into a bowl. Mash well until smooth, then season with olive oil, salt, and pepper. Stir in the lime juice and zest, onion, and coriander. Mix well until evenly combined.

  3. To serve: Place a ring mold on each plate and half-fill with guacamole. Top with the tartare. Remove the molds and garnish with the reserved coriander leaves. (If you don’t have a ring, you can just do a scoop of avocado, flatten it out, and top with the tuna mixture.)

Note:

Try to find a mango that’s not too hard and not too ripe, so that it will keep its shape nicely.

Tip:

Put your tuna in the freezer for about an hour before you cut it. It will be easier to get a nice dice if you cut while very cold.

Credits

Photography by Felicia Peretti
Food and Prop Styling by Goldie Stern



 
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