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Seared Tuna Steak with Mango Salsa

30 min. | 682 kcal | easy |
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1. Make the totopos In a large pan, pour a thick layer of oil, about 2 cm. Cut the tortillas into 8 equal triangles and fry in the oil until lightly browned. Drain on paper towels, season with salt and set aside.
2. Setup Seed the tomato. Cut the tomato, mango, onion and garlic into small cubes. Roughly chop the cilantro.
3. Make the salsa In a bowl, mix the tomato, mango, onion( to taste), garlic, cilantro and the juice of half a lime. Season well and set aside. To respect the food preferences of children, you could keep the ingredients separate. For example, don't mix the mangoes and tomatoes, or let them add the onion and cilantro.
4. Make the avocado cream In a bowl, mix the guacamole with the yogurt and set aside.
5. Cook the tuna steak "Season the tuna steaks well on both sides. Heat a drizzle of olive oil in a pan over high heat. Once the oil is hot, sear the fish about 2-3 minutes on each side. The tuna should still be slightly raw in the middle. Once cooked, remove from heat and immediately squeeze the juice from the other half of the lime over the fish."
6. Plate your dish On a plate, spread a decent layer of avocado cream. Place a tuna steak on top and garnish with mango pico de gallo salsa. Serve with the homemade totopos and enjoy! Place everything in the centre of the table and let everyone serve themselves. Bon appétit!
2 unit Tuna Steak(s)
1 unit Greek Yogourt 2%
2 unit Guacamole
1 unit Cilantro
4 unit Wheat tortilla 6in
1 unit Tomato(es)
1 unit Mango(s)
0.5 unit Yellow Onion(s)
0.5 unit Lime
1 unit Garlic Clove(s)
What you need pan, bowl, paper towel
682 kcal
% daily value
% daily value
carbohydrate 68g
fat 27g
cholesterol 70mg
fiber 14g
protein 47g
saturated 5g
sodium 400mg
sugar 17g
trans 0g