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Layered Australian tuna and mango salad recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Impress with a colorful Tuna and Mango Salad, garnished with mint and coriander. Perfect for any lunch gathering.
Ingredients:
  • 250g whole-egg mayonnaise
  • 20.80 gm hot chilli sauce
  • 35g sachet spice mix for chilli
  • 4 x 150g Australian Yellowfin Tuna steaks
  • 450g pkt microwave white rice
  • 2 avocados, sliced
  • 125.00 ml fresh coriander leaves
  • 82.50 ml fresh mint leaves
  • 3 Kensington mangoes, flesh chopped
  • 1 long fresh red chilli, deseeded, finely chopped
  • 1 small red onion, finely chopped
  • 82.50 ml chopped fresh coriander
Instructions:
  • Prepare the mango salsa by mixing all the ingredients in a bowl and then seasoning with salt and pepper before setting it aside.
  • Combine mayonnaise, chili sauce, juice, and 2 teaspoons of the spice mix in a small bowl. Season with salt and pepper, then stir well.
  • Massage tuna with the flavorful spice mix. Sear in a hot pan with oil for 1 minute per side until cooked to perfection. Rest for 2 minutes before slicing into bite-sized pieces.
  • Coat tuna generously with the remaining spice mix. Heat oil in a large frying pan over medium-high heat. Sear tuna for 1 minute per side or until cooked as desired. Transfer from the pan and let it rest for 2 minutes. Slice into 2cm pieces before serving.

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