This is a beautifully fresh tasting meal for the hot days of summer. Mangoes are abundant at the moment. So, after the initial mango fest/ pig out that is bound to happen when the mangoes appear in the shops, I can’t think of a better way to use mangoes than partnering them with Asian flavours and the wonderful taste of tuna.
4 tuna steaks (or one per person)
1 cup salt reduced soy sauce
2 teaspoons grated fresh ginger
2 cloves garlic, finely grated
2 shallots, finely sliced
2 tablespoons sugar
125ml of sake or mirin (or white wine)
A small pinch of dried chilli flakes
1 tablespoon olive oil
2 mangoes, peeled
A dozen or so basil leaves (torn into small pieces)
6 mint leaves, cut into thin strips
1 small red chilli, seeded and cut into fine strips
The juice from 1 lime
(1) Combine the marinade ingredients in a large bowl and mix. Place the tuna steaks into the bowl and turn the steaks to ensure that they are well covered in the marinade. Allow the tuna to marinade for at least an hour in the refrigerator, turning the steaks from time to time.
(2) While the tuna is marinating, you can prepare the mango salad. Holding the mango over a bowl, remove the flesh from the mango and dice. Keep the mango liquid that drips from the mangoes when you are dicing them because we are going to use this liquid as part of the salad dressing. Dice the flesh from the avocado into pieces approximately the same size as the mango dice.
(3) Combine the mango, avocado, basil, mint, chilli, lime juice and the retained liquid from the mangoes. Toss the mixture together very gently, cover and refrigerate for about half an hour.
(4) When the tuna is marinated, heat a heavy based grill pan over a medium heat and spray the grill with some non-stick cooking spray to make the clean up later easier. When the grill plate is hot, place the tuna steaks on the hot grill and quickly sear each side. This should only take a couple of minutes each side, depending on the thickness of the tuna steak and how you prefer the tuna.
(5) To serve, arrange some of the salad leaves on individual serving plates. Place the seared tuna steak on top of the salad leaves and spoon a very generous portion of the mango salad onto the plate with the tuna.
The seafood in this recipe was supplied by Princess Charlotte seafoods, phone: (07) 3256 9175. Princess Charlotte Seafoods are available from the Rocklea, Blackwood street and Powerhouse Markets.Reads: 969