Ingredients

Check off ingredients as you go

For 6 servings

• 600g (1.3 lbs) fresh tuna
• 1 mango, diced small
• 3 tablespoons fresh cilantro, chopped
• 3 tablespoons fresh mint, chopped
• 2 tablespoons lime juice
• 2 tablespoons sesame seeds (optional)

For the sauce

• 1 tablespoon sesame oil
• 30ml (2 tablespoons) lime juice and zest
• 1 tablespoon green onion, chopped (or shallot)
• 15ml (1 tablespoon) soy sauce
• 1 tablespoon ginger, minced

If you change the number of serving, consider adjusting cooking times!

1. Cut the tuna into small dice along with the mango and place in a mixing bowl, keep refrigerated. Wash, dry and chop the cilantro and mint.

2. In a bowl, mix the sesame oil with the soy sauce, minced ginger, and lime juice.

3. At the last moment, pour the dressing over the tuna and mango cubes, add the cilantro, mint and sesame seeds (if using). Mix well, it’s ready.

4. You can serve the tartare pre-shaped in a presentation ring, in a verrine, or for a wow effect, fill crispy pani puri.

Variations

• Since the fish will be consumed raw, use fresh quality fish that has been previously frozen. Simply defrost it in the refrigerator and cut it while still relatively cold to create clean small cubes.

• You can make this recipe with other fish like salmon or sea bream.

For other savory ideas with mango, you might enjoy duck breast with caramelized mango and balsamic honey.

🐟 If you’d like to learn more about fish in Israel, I’ve written a practical guide and French-Hebrew lexicon of fish to help you navigate and discover the choices available!