Tuna and Mango Sashimi Salad

Tuna and Mango Sashimi Salad

16 ounces sashimi-quality tuna steak
2 tablespoons finely chopped green onion, including some of the green
2 tablespoons minced fresh cilantro
3 tablespoons soy sauce
1 tablespoon minced Thai chile
1 teaspoon minced garlic
2 tablespoons minced fresh ginger
2 tablespoons Asian sesame oil
1 tablespoon sesame seeds

1 large ripe Freska* mango, peeled and cut into 1-inch cubes

Cut tuna into 1-inch cubes and place in a medium bowl. Add green onion, cilantro, soy sauce and chile.
In a small bowl, combine garlic and ginger.

In a small saucepan, heat sesame oil until it starts to smoke. Pour over the garlic and ginger.

Combine the ginger and tuna mixtures and toss.
Cover and refrigerate for 2 hours.

Meanwhile, place sesame seeds in a heavy pan over medium heat. Slowly toast the seeds, shaking the pan, until they are golden brown; set aside to cool.
Fold mango into the tuna mixture.

Serve on salad plates, sprinkled with sesame seeds.
Makes 4 servings.

Recipe courtesy of Chef Allan Susser,

The Great Mango Book.


* Brands may vary by region; substitute a similar product.