Sesame-Wasabi Grilled Albacore Tuna Salad with Mango and Cilantro

Serves: 4

Your rating: None (2 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

Ingredients

For the tuna

For the salad

Preparation

In a large non-aluminum bowl, combine the marinade ingredients. Add the tuna filets and refrigerate for 1 to 3 hours.

To cook, sear in hot pan or grill over hot coals for 6 to 8 minutes per side, or until just done through. Do not overcook. Cool thoroughly, cut into small cubes and toss with the salad ingredients.

For the salad

Peel the mango by cutting a small cap off each end and standing it upright on your cutting board. With a sharp knife, shave off the peel from top to bottom in strips, following the contour of the fruit. Cut slices of fruit off the pit and chop the slices into a small dice. Place the mango in a bowl and toss with the remaining ingredients including the albacore. Season with additional lime if desired.

Garnish with sliced green onion and sesame seeds.

Recipe by Lynne Vea, PCC Chef

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: cilantro, mangoes, seafood, tuna, wasabi

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