Ingredients

Method

• 250 g Woolworths Fresh Tuna
• ½ cup Woolworths White Sesame Seeds
• 1 x 160 g Woolworths Mango Snackpot
• 1 T Woolworths Mild Mango Atchar
• 2 T Woolworths Salted Butter
• 400 g Woolworths Nicola potatoes, cooked and crushed
• 20 Woolworths Fresh Curry Leaves
• 1 T Woolworths Fresh Coriander
• 3 T Woolworths Mediterranean Extra Virgin Olive Oil
• 1 Lemon
• Maldon sea salt, to taste
• Black pepper, to taste
• Perforated clear wrap

Method

Ingredients

1. First, cut your tuna into pieces about 2 fingers wide and 2 fingers deep, then roll tightly in cling film and leave to set in the fridge for a couple of hours, you are looking for a log shape here

2. Once set, you can remove from the fridge, season with salt and then roll in the sesame seeds

3. Place a large pot on the stove and cook your potatoes in salted water till tender, drain and crush with a fork and mix with the mango atchar and butter, ½ lemon juice, zest, chopped coriander, salt and pepper.

4. In a large pan over a high, heat, add the olive oil and crisp up the curry leaves, remove and drain on paper towel, season lightly with salt

5. Now sear the tuna, in the same oil and colour all the way around, you are looking for a quick sear and to just get colour on the seeds for the crust, remove from the pan and leave to rest.

6. Coat the mango with 1T of olive oil, then on a griddle pan, char your pieces till you get deep bar marks, you can also try this on the braai, once cooked on one side, remove and dress lightly with a squeeze of the other half of the lemon

7.Now to dress the plate, start with the potato mix on the base, cut the tuna into disks (approx. 2 cm thick), lay the pieces over the potato, arrange the chargrilled mango around, then the crispy curry leaves and coriander. Finish with any oil left from the atchar.

Chef’s tip: You can prepare the tuna fully the day before, wrap again in cling film and simply cut the next day to make your dinner party less stressful.