Tuna Tartare and Mango- the extraordinary

I usually try to avoid fish like salmon or tuna. Because their origin and fishing method is usually very questionable.

That's why I only eat tuna when I see a small fisherman down at the harbour in his small fishing boat with freshly caught tuna. It couldn't be better and it couldn't be fresher. And caught in an unconventional way.

After a nice chat and a cut slice of tuna, I go to the fruit and vegetable market. My inspiration for the dish of the day always comes from the fish I buy.

Something sour and salty goes very well with tuna. Even better if it's something creamy and flavourful like an avocado. I discovered a fresh, juicy mango to go with it. The whole thing makes a great combination with the tuna tartare. Light and refreshing!

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Ingredients

• 250g tuna

• 1 mango

• 1 avocado

• 1 lime

• 1 charlotte

• 2 tbsp olive oil

• 2 tbsp. seam oil

• Sesame seeds

• salt

• Pepper

Instructions

Chop the mango and mix it with the juice of one lime in a bowl.

Then cut a charlotte and an avocado into cubes and mix together in a new bowl.

Now cut the tuna into cubes and combine in a third bowl with sesame oil, salt, pepper and sesame seeds.

To serve, first spread a base on the plate with the mango.

Now, using a metal ring or something similar, first press in the tuna and then the avocado. Then slowly pull the ring upwards.

Add some pepper, sesame seeds and a slice of lime for decoration.

Resumé

Tuna tartare from food for flexitarians. Fine taste and healthy fats, who doesn't need that. In addition, avocado contains plenty of unsaturated fatty acids, which help to break down fat. In addition, avocados score points with the vital vitamins A and E and plenty of secondary plant substances such as carotene. Vitamin A supports blood formation, makes our skin glow and strengthens our eyes. Bones and teeth also need vitamin A

To give the whole thing a contrast, it is now supplemented with a sweet component.If you like, you can also have some wasabi with it or add some Tabasco to the tuna. A little spiciness is often the icing on the cake.

Get inspired by food for flexitarians!

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The tools for this recipe

For this dish to turn out as intended, the right tools matter:

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

• Electric salt & pepper mill – season one-handed, at the push of a button, precise like a pro kitchen.

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FAQ

Can I use frozen tuna?

Yes, just make sure it's sushi-grade and fully thawed in the fridge before you cut it.

How far ahead can I prep this?

The mango and avocado mix can be prepped a few hours ahead, but cut and season the tuna just before serving so it stays fresh and doesn't turn mushy.

What can I use instead of the charlotte onion?

A mild shallot or red onion works as a substitute. Use it sparingly since it's more pungent than charlotte.