- 4 ripe mangoes
- Rocket leaves
- Smoked tuna (see Cook's note)
- Fresh lime juice
- Sea salt and freshly ground black pepper
Peel and slice the cheeks of four ripe mangoes, then top with rocket leaves and slivers of smoked tuna.
Squeeze over fresh lime juice and season with sea salt and freshly ground black pepper.
Cook's note: Choose pole-caught tuna only, or on the odd occasion local, longline-caught tuna, but never imported longline tuna that is not sustainable. For more info visit our article on Fishing for the future