Tropical Raw
Grilled Tuna Steaks with Mango & Avocado Salsa
Fresh, vibrant, and packed with healthy fats. Sushi-grade tuna seared for barely 90 seconds per side, topped with a cold sweet-spicy salsa.
Prep 10m
Cook 4m
Serves 2
Rachel's 9/10
£7.50 /portion
gluten-free dairy-free high-protein omega-3 quick fresh
High Protein (>50g) High Omega-3 (>2g)
480 kcal
Protein 56g
Fat 18g
Sat 3g Omega-3 2.4g
Carbs 22g
Fibre 7g Sugar 14g
Fibre 7g
Sugar 14g
Sodium 340mg
Vitamin A 35%
Vitamin C 80%
Vitamin D 80%
Vitamin K 20%
Vitamin B6 50%
Vitamin B12 380%
Folate 30%
Iron 15%
Calcium 5%
Magnesium 25%
Potassium 30%
Zinc 10%
Selenium 130%
Servings
2
Ingredients
Protein
- 360g Tuna Steak — 2 steaks, sushi-grade if possible
Fresh
- 1 Ripe Mango — diced
- 1 Avocado — diced
- 1 Red Chilli — finely diced
- 10g Fresh Coriander
- 2 Lime
Pantry
- 10ml Olive Oil
Method
01
Make the salsa first: mix diced mango, avocado, chilli, chopped coriander, and lime juice. Season with salt. Let flavours meld while you cook the tuna.
Making the salsa first gives the flavours time to marry.
02
Rub tuna steaks with oil and salt. Sear on a screaming hot pan for literally 60–90 seconds per side. The centre should be raw/rare.
If you cook tuna past rare, it becomes dry and chalky. Trust the process.
03
Slice the tuna thickly, showing the pink-red centre. Arrange on plates and top with the cold, sweet-spicy mango and avocado salsa.
Pan-Asian · dinner