Recipe: Salad with seared tuna, mango and avocado

Salad with seared tuna, mango and avocado, recipe

I often make this salad for lunch. It is not too difficult to make, and the Thai-style dressing is delicious together with the mango and seared tuna. 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 ¼ chili or leave the chili out completely.

It’s a rather substantial salad that is hearty and filling enough to serve as a complete meal. If you make a big portion, you can also have it as a light dinner. Best served cold.

Recipe: Salad with seared tuna, mango and avocado

Recipe by Mitzie Mee – Sanne
Course: Lunch, SaladsCuisine: Asian
Servings

2

servings

I 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 1 sugar

  • 6 tablespoons 6 fresh lime juice (approximately 2 limes, depending how juicy they are)

  • 3 tablespoons 3 fish sauce

  • 1 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 1 good quality tuna steak ~ 7oz (200g)

  • 1 tablespoon 1 cooking oil for frying.

  • Salt and pepper to season the tuna.

  • Salad
  • 1 1 mango

  • 1 1 avocado

  • 1/2 cup 1/2 snow peas

  • 1 cup 1 fresh spinach

  • 1/2 cup 1/2 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.

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