- 4 green mangoes, peeled and thinly sliced
- 2 T soy sauce
- 1 t fish sauce
- 4 T rice-wine vinegar
- 2 ripe avocados, cut into wedges
- 2 x 200 g tuna steaks, thinly sliced
- 2 granadillas, halved
- chives, chopped, for serving
- sea salt and freshly ground black pepper
Cut the mango slices into thin matchstick-sized strips. Place in a bowl and combine with the soy and fish sauces, rice-wine vinegar and a squeeze of lemon or lime juice.
Arrange the avocado wedges on four plates and top with the sliced tuna and mango salad. Spoon the pulp from the granadillas onto each plate and scatter with chives. Season to taste.
Cook’s note: Green mangoes are available from specialty delis and spice stores. If you can’t get your hands on them, use ripe mango or thinly sliced green apple.
Per serving: 1811.8 KJ, 27.1 g protein, 16.7 g fat, 40.7 g carbs
A symbol of life and eternal bliss, the mango has moved from its third-world background to its rightful place as the world’s most luscious of fruits, with a versatile, exotic taste that holds its own in a variety of recipes. A perfect summer dish, this salad is also delicious without the fish – simply add thinly sliced cucumber and serve with a Thai curry.