This colourful appetiser makes a beautiful start to a meal. Mango is at it's best in Summer, select fruit that is fragrant, ripe and sweet. The tuna is just seared and is essentially raw so ensure you buy the freshest tuna possible.
½ tsp dried oregano
¼ tsp black sesame seeds, toasted
½ tsp white sesame seeds, toasted
¼ tsp brown sugar
pinch salt and black pepper
1 tsp finely julienned ginger
2 sprigs coriander, finely sliced
4 Vietnamese mint leaves, finely sliced
2 Asian basil leaves, finely sliced
½ tsp pounded ginger
½ tsp pounded garlic
½ tsp pounded onion
200 g round tuna steak
2 tbsp vegetable oil
1 whole mango, dliced
1 garlic clove, crushed
2 sprigs coriander, sliced
1 tomato, diced
½ onion, diced
pinch of salt & pepper
1 lime, juiced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a shallow dish combine oregano, white and black sesame seeds, brown sugar, pinch of salt and pepper, julienned ginger, coriander, Vietnamese mint, Asian basil and your pounded ginger, garlic and onion. Mix well then roll the tuna in the mixture coating it well.
To make the mango salsa, combine all ingredients into a bowl and mix well.
Bring a non stick pan to medium-high heat, add your oil then sear the tuna for 45-60 seconds on all sides until browned.
Remove the tuna from the pan and slice into 2 cm thick slices and serve on a bed of the mango salsa.
Finish with a squeeze of lime and sprinkle with a pinch of black sesame seeds.