Tuna Mango Tartare

by Hugo Vino

Tuna Mango Tartare Tuna Mango Tartare is a great starter or tapas to share.

INGREDIENTS
300g of very fresh sushi-grade tuna
(you can use albacore if you wish)
2 small mangoes (not too ripe)
6 grape vine (small) tomatoes
2 tablespoons chiseled coriander leaves
4 green onions (white and green parts)
lemon juice
lime juice
high-quality olive oil
hot pepper paste
chives
mesclun or other greens

MANGO SALSA: The day before, finely dice the mango. Chop the green onion (both the white and green parts). Cut the small tomatoes in 4; remove the seeds, then chop the tomatoes. Chisel the coriander leaves. Everything must be finely chopped so that it mixes well and is visually pleasant. Mix all in a small bowl, then add salt & pepper, hot pepper paste (to taste), a tablespoon of olive oil, and two tablespoons of lemon juice. Cover the bowl and store in the refrigerator for the night. This salsa can be store for up to two days.

TARTARE MIX: The next day, taste the mango salsa. If it is too acid, add a teaspoon of glazing sugar to compensate. Less than 30 minutes before serving, prepare the tuna. Remove the dark parts, if any. Using a very sharp knife, finely dice the tuna. Mix with a teaspoon of olive oil and a teaspoon of lime juice. Then, mix with the mango salsa.

SERVING: Use a small ramequin or an espresso cup to shape the tartare. Line the cup with a piece of plastic wrap, slightly oiled. Then push some of the tuna-mango tartare in the cup with a spoon. Place the cup upside down on a bed of mesclun salad or other greens. Delicately remove the cup, then the plastic wrap. Decorate the tartare with coriander leaves and chives. Serve immediately.

WINE PAIRING: Perfect with an Alsatian Riesling ("Julien Schaal", "Hugel"), or with a fruity white beer ("Hoegaarden", "Blanche de Chambly").

VARIATIONS: Use pickled jalapenos and nopales to add a Mexican touch.