Cut the tuna up into large cubes, season with salt and pepper, then set aside in the fridge.
To peel the tomato: lightly score the fleshy base with a cross and remove the stalk, then immerse the tomato in boiling water for about 10 to 15 seconds, before removing to cool in ice cold water so as to stop the cooking process,
Peel away the skin, cut the tomato in half and de-seed it, then dice finely and place in a bowl,
Peel the mango and dice finely, then add to the tomato together with half of the squeezed lime juice,
Peel the red onion and dice finely, then add to the tomato and mango,
Add a little chopped chilli, to taste,
Chop the mint and add to the mixture,
Season with salt and pepper and set aside in the refrigerator,
Add 1 tablespoon of Sublim’ “L’Exotique” organic virgin coconut oil to a frying pan, heat until very hot, then add the cubes of tuna,
Sear quickly on all sides.
Serve right away, alongside the fresh condiment, and finish with a drizzle of lime juice.
Accompany with plain Basmati rice.
Suggestion: You can substitute two peaches for the mango!
If you have any black sesame cream, then spread a little over the bottom of the plate for an intense flavour and colour contrast!
A Sublim’e potato dish
Crunchy and addictive
A family treat
Joy in colour
Journey without needing a passport
Picnic or appetiser?
a sweet treat for summer