This mango and seared tuna salad has become one of my go-to meals. It’s quick to pull together, but still delivers plenty of flavor thanks to the Thai-style dressing — a mix of sweet, sour, and heat that pairs perfectly with the rich tuna and juicy mango. The tuna is just lightly seared, flipped briefly on a hot pan so the outside is cooked while the inside stays raw and tender. The bird’s eye chili brings serious spice, so adjust to your heat tolerance: start with a small amount or skip it entirely if you prefer a milder version. The salad is surprisingly satisfying, making it a solid option for lunch or a light, refreshing dinner. Serve it chilled for the best flavor and texture.
Recipe: Salad with seared tuna, mango and avocado
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servingsI often make this salad for lunch. It is not too difficult to make, and the Thai-style dressing is delicious. The dressing has Thai bird’s eye chili, which is a very spicy kind of chili, so if you aren’t sure if you can handle the heat, go slowly, and start by only adding 1/4 or leave the chili out completely. The avocado and tuna make the salad filling enough as a meal on its own, and if you make a large portion, it will also work as a light dinner. Best served cold.
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Ingredients
- Dressing
1 tablespoon sugar
6 tablespoons fresh lime juice (approximately 2 limes, depending how juicy they are)
3 tablespoons fish sauce
1 Thai bird’s eye chili, finely chopped. If you aren’t good with spicy food, only take 1/4 or leave it out.
- Tuna
1 good quality tuna steak ~ 7oz (200g)
1 tablespoon cooking oil for frying.
Salt and pepper to season the tuna.
- Salad
1 mango
1 avocado
1/2 cup snow peas
1 cup fresh spinach
1/2 cup shelled edamame
A small bunch of cilantro
Directions
- How to make the dressing
- Mix all the ingredients in a cup or a tiny bowl. The measurements stated are approximate, so make sure you taste-test along the way. If it’s too salty, add more sugar and lime. If it lacks salt, add fish sauce. You can leave out the chili, if you don’t like spicy food.
- How to cook the tuna
- Heat the oil in a frying pan. When the oil is hot, place the tuna in the frying pan. Sear the tuna for 30-60 seconds on each side, depending on how raw you want the core to be. Season with salt and pepper. Let the tuna cool off before cutting it into ¼ inch slices.
- How to make the salad
- Chop the mango and the avocado into cubes. Chop the cilantro coarsely. Mix all the other ingredients. Toss the salad in most of the dressing (leave a teaspoon or two for the tuna). Place the salad in two of your favorite bowls and arrange the sliced tuna on top. Sprinkle a little dressing over the tuna, and you’re done.
