This wasn’t originally going to be a post, but of course that’s how so many of these things start out. I was making dinner one night last week… the mango salsa I usually make, on top of seared tuna. (thanks to my Aunt Judi for the suggestion!).
I started preparing my tuna the way I usually do – marinated in soy sauce and maybe some ginger… pressed in sesame seeds, with a drizzle of sesame oil at the very end.
That’s when I had the “ah-ha moment” that those asian-inspired ingredients would make for a nice spin on the salsa itself. So there you have it – my fusion version of mango-avocado salsa. I’ve made a few variations since then (listed below) – I particularly like it with a splash of rice vinegar or yuzu and a few sprigs of mint.
And of course the tuna isn’t completely necessary – serve it however you like!
- 1 medium mango, diced
- 1 small avocado, diced
- juice of 1 lime
- 1-2 teaspoons toasted sesame oil
- 1-2 teaspoons tamari or soy sauce
- 2 chopped scallions
- toasted sesame seeds
- salt, to taste
- splash of rice vinegar, yuzu, or ponzu
- a bit of sambal chile-garlic sauce or sriracha
- a bit of freshly grated ginger
- chopped mint
- mix everything together, taste & adjust seasonings.
- Let it chill for a bit (if you want), and serve however you like - on fish, meat, tacos, tostadas (pictured), with chips, or in a salad, etc.
- a good looking piece of tuna
- soy sauce
- grated ginger
- black pepper
- sesame seeds for coating
- marinate the tuna in some soy sauce, ginger, and pepper. Let it sit for 15 minutes or up to an hour (in the fridge).
- Spread sesame seeds on a plate and press the tuna into them, covering both sides of the tuna.
- Heat a pan or grill to high heat. Sear tuna in hot pan for about 30 seconds per side. Remove, let cool for a few minutes, and slice.
- Taste and season with salt & pepper if necessary.Top with sesame mango salsa.