Ingredients Print

Check off ingredients as you go

Serves 6

• 600 g (1.3 lb) fresh tuna
• 1 mango, cut into small dice
• 3 Tbsp chopped fresh cilantro (coriander)
• 3 Tbsp chopped fresh mint
• 2 Tbsp lime juice
• 2 Tbsp sesame seeds (optional)

For the sauce

• 1 Tbsp sesame oil
• 30 ml (2 Tbsp) lime juice plus the zest
• 1 Tbsp chopped scallion (or shallot)
• 15 ml (1 Tbsp) soy sauce
• 1 Tbsp chopped fresh ginger

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

1. Cut the tuna and the mango into small dice, put them in a bowl and keep chilled. Wash, dry and finely chop the cilantro and mint.

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

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

4. You can serve the tartare shaped in a ring mold, in small glasses, or for a real wow effect, use it to fill pretty crispy pani puri.

Variations

• Since the fish is eaten raw, choose a good-quality fresh fish that has been previously frozen. All you need to do is thaw it in the refrigerator and cut it while it is still fairly cold, so you get neat little cubes.

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

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

🐟 If you would like to know more about fish in Israel, I wrote a practical guide and a French-Hebrew glossary of fish so you can find your way around and discover the choice available to you!