The holiday season is just around the corner, and we’re already preparing our festive menu! At Salsa Agrícola, we are committed to fresh, locally-sourced ingredients, like the avocados and mangos grown on our farms. That’s why one of the dishes that never fails to grace our Christmas table is the Mango, Avocado, and Tuna Tartare—sometimes with a salmon variation. Would you like to include this option in your menu too? Here’s a quick and easy recipe that requires just the following ingredients:
- 1 avocado
- 1 mango
- 250 grams of high-quality raw tuna loin
- Lemon juice
- 2 tablespoons of olive oil
- 1 tablespoon of sesame oil
- 1 tablespoon of soy sauce
- Salt
- Pepper
- White sesame seeds
- Black sesame seeds
Preparation Method:
Start by dicing the tuna into small cubes and placing it in a bowl. Drizzle it with sesame oil, one tablespoon of olive oil, and soy sauce. Season with salt and pepper, mix well, cover with plastic wrap, and set it aside in the refrigerator.
Dice the mango into small cubes. Cut the avocado in half, remove the pit, and dice the avocado flesh. Season the avocado with salt, one tablespoon of olive oil, and a splash of lemon juice. Dice half of the mango into small cubes as well.
Assemble the Tartare: Using a round pastry ring, arrange the diced avocado on the serving plate as the base. Take the tuna from the fridge, mix it with the diced mango, and layer this mixture on top of the avocado base within the pastry ring. Carefully remove the ring to keep the structure intact. Decorate: Garnish the tartare with black and white sesame seeds and finely chopped scallions or chives.
We recommend plating an individual tartare for each guest or serving one tartare for every two people. Another option is to use a larger mold for a centerpiece tartare to be shared as an appetizer.
At Salsa Agrícola, we hope you enjoy this dish and wish you a Merry Christmas!
