Mango salad with sesame tuna

Name: Mango salad with sesame tuna
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 1 Organic Lime; 1 piece(s) (approx. 20 g) Ginger; 1 big ripe mango; 1⁄2 Tsp Honey; 1 TEASPOON White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Mini Romaine lettuce; 1 Radicchio; 100 g Frisée salad; 1-2 TABLESPOONS Sesame; 250 g Tuna fish fillet; 7-10 Tbsp (sushi quality); 1 TEASPOON Oil; 2 thin flat breads or wheat tortillas

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

1 Organic Lime
1 piece(s) (approx. 20 g) Ginger
1 big ripe mango
1⁄2 Tsp Honey
1 TEASPOON White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Mini Romaine lettuce
1 Radicchio
100 g Frisée salad
1-2 TABLESPOONS Sesame
250 g Tuna fish fillet
7-10 Tbsp (sushi quality)
1 TEASPOON Oil
2 thin flat breads or wheat tortillas

Directions

1
Wash and dry the lime and grate half of the peel. Squeeze the lime. Peel ginger and dice it roughly. Peel mango and cut the flesh from the stone.
2
For the sauce, blend half the mango, ginger, honey, lime juice and vinegar with a hand blender. Season to taste with salt and pepper. Stir in lime zest.
3
Salads clean, wash, spin dry and pluck smaller. Cut remaining mango into thin slices. Mix with the salad and the mango sauce.
4
Roast the sesame seeds in a pan without fat and place them on a flat plate. Wash the tuna, dab dry and cut into 2 pieces, season with salt. Heat the oil in the pan. Fry the fish for 2-5 minutes on each side (depending on the desired cooking state).
5
Roll fish in sesame seeds. Cut into slices and arrange on the salad. Add flatbread.