Tuna, Mango, Avocado


This fancy lookin’tuna is melt-in-your-mouth delicious!

The best thing about it is that it takes about 10 minutes to make and looks so beautiful on the plate.  There is something special that happens when tuna, mango and avocado come together and it is important to use a ripe mango and avocado to get the maximum enjoyment.  I would also say to try and slice everything evenly and take time to slice it thinly with a sharp knife.  I picked out ingredients that are all roughly the same size which will help for presentation later.


Serves 2


Half a ripe mango, sliced lengthways into thin 1/2cm slices

Half a large ripe avocado, sliced lengthways into thin 1/2cm slices

250g tuna steak, look for a chunky one, not something too flat and thin

1 tbsp extra virgin olive oil

Sea salt and black pepper

1 tsp finely chopped chives

For the dressing

4 tbsp extra virgin olive oil

2 tbsp cidre vinegar

2 tbsp balsamic vinegar

1 tbsp maple syrup

Juice and zest of half a lemon

1/3 tsp mashed garlic clove

Sea salt and black pepper

Prepare the mango and avocado and put to one side.

Set a frying pan to a medium to high heat and add one tablespoon olive oil to warm.  Season the tuna fillet with salt and pepper and place into the pan to fry for 1.5 minutes on one side.  Use tongs to turn the steak over and sear the other sides cooking for around 4 minutes in total for medium-rare.  Place tuna on a plate to rest for 2 minutes.

While the tuna rests you can add all the dressing ingredients together into a bowl and mix.  Taste to check the seasoning.  Use a sharp serrated knife to cut the tuna lengthways into 1cm slices.  It should be rare in the middle and slice carefully to keep the pieces neat.  Now assemble everything together on a dish starting with the smallest avocado slice, then the smallest mango and the smallest tuna slice.  Continue alternating between them all trying to keep the sizes equal.  Serve with half the dressing drizzled on top and leave the rest to drizzle some extra on the plate.

Bon appétit!

Nina ParkerComment