Yellow-Fin Tuna Steaks with Mango and Avocado


A salsa of avocado and juicy mangoes makes this simple fish dish a delicious treat. And it's ready in under 20 minutes.


Preparation time: 15 minutes - Cooking time: 4 minutes - Serves: 4



Ingredients
2 Alphonso mangoes, peeled, stoned and cubed
1 large ripe Hass avocado, peeled, stoned and cubed
½ red chilli, deseeded and finely chopped
½ x 20g pack fresh mint, roughly chopped
½ x 25g pack fresh basil, roughly torn
½ x 20g pack fresh coriander, roughly chopped
Juice of 2 limes and grated zest of 1 lime
4 yellow-fin tuna steaks (900g total weight), about 2cm thick, from the fish service counter
1 tbsp olive oil

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Method
Place the mango, avocado, chilli, herbs, lime juice and zest in a bowl and season. Mix together and set the salsa aside.

Meanwhile, place a griddle or frying pan over a high heat. Brush the tuna steaks with the oil and season. Place them on the griddle and cook for 1-1½ minutes on each side for rare, or 2 minutes on each side for medium.

Serve with the salsa, lime wedges and a bag of Waitrose Red Butterhead Salad.

Cook's tips

The salsa can be prepared a few hours ahead. Simply place in a non-metallic bowl, cover with clingfilm and keep in the fridge until needed. It is best served at room temperature.

Recipe Courtesy of Waitrose & Partners
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