Ingredients
- Sushi-grade tuna 200g
- Mangosteens 8-10, fresh, (seeds removed)
- SpinneysFOOD Organic Cucumber 1, small
- Red onion 1, small
- SpinneysFOOD Fresh Coriander A handful
- SpinneysFOOD Fresh Mint A handful
- Soya sauce 1 tbsp
- Sesame oil 1 tsp
- Rice vinegar 1 tsp
- SpinneysFOOD Honey or SpinneysFOOD Organic Agave Syrup 1 tsp
- SpinneysFOOD White Sesame Seeds ½ tsp
- Avocado 1, small
Nutrition (Per serving)
- Calories 570
- Fat 8.7g
- Saturates 1.6g
- Protein 18.1g
- Carbs 116.5g
- Sugars 82.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Mangosteen and tuna tartare
Thai 30 Mins Prep
- To make the tuna tartare, dice the tuna into small, uniform pieces and place it in a mixing bowl. Peel and remove the seeds of the mangosteens. Place the flesh in the bowl along with the tuna. Finely dice the cucumber. Chop the red onion and herbs. Place the cucumber, onion and herbs in the bowl with the tuna mixture.
- To make the dressing, whisk together the soya sauce, sesame oil, rice vinegar and honey (or agave syrup) in a small bowl. Adjust the sweetness and acidity to your liking.
- Pour the dressing over the tuna mixture. Gently toss to combine, ensuring the ingredients are evenly coated. Cover the bowl and refrigerate the tartare for at least 15-20 minutes to allow the flavours to combine.
- When ready to serve, spoon the mangosteen and tuna tartare onto individual plates or into small bowls. Scatter over sesame seeds. Peel and cube the avocado.
- Serve the mangosteen and tuna tartare with the avocado and sourdough crackers.