Tuna tartare with Thai mango
1 serving
25 minutes
Tuna tartare with Thai mango is a refined dish of Pan-Asian cuisine that captivates with its freshness and harmony of flavors. The tender tuna meat combined with juicy Thai mango creates a unique sweet-salty composition, complemented by the light spiciness of red onion and aromatic cilantro. Soy sauce and olive oil add depth to the dish, while crispy slices of grain bread create a contrast of textures. Garnished with cherry tomatoes and physalis, this tartare not only delights the palate but also looks like a true work of art. The origins of this dish are linked to modern gastronomy, which combines traditional Asian techniques with Western presentation trends. It is served as an elegant appetizer, perfectly suited for exquisite dinners and gastronomic journeys.
1
Cut the tuna and mango into cubes.
- Tuna: 70 g
- Thai mango (nam dok mai): 30 g
2
Chop the red onion into small cubes.
- Red onion: 10 g
3
Add soy sauce, olive oil, and finely chopped cilantro to the diced tuna and mango. Mix everything together.
- Soy sauce: 7 ml
- Olive oil: 5 ml
- Cilantro: 1 g
4
Slice the grain bread into thin slices, 3-4 mm thick, and toast in the oven at 200 degrees for 2 minutes to dry the bread.
5
Place the tuna and mango mixture on the first slice and repeat three times to form a 'tower'.
- Tuna: 70 g
- Thai mango (nam dok mai): 30 g