Tuna and fresh mango stir fry

A little spicy and a little sweet, this dish is made with fresh mango puree, sliced fresh mangoes, tuna fillets and grated ginger. The addition of fresh cilantro gives it a refreshing and piquant twist.

Tuna fillets with mango sauce and slices of fresh mangoes

It was inspired by dish called fish fillets with mango salsa that I saw during one of the rare bloghopping opportunities I’ve had recently. I liked the idea of combining mangoes with cilantro but I wanted that definitive Oriental kick. So, instead of the very Western way of topping grilled fish fillets with salsa, I transformed the dish into a stir fry. Stir fries too greasy for someone on a low-fat diet? With a good-quality non-stick pan, non-greasy stir fried dishes are possible.

Serves 4 to 5.

Tuna with fresh mangoes

500 g. of tuna fillets cut into cubes
salt
pepper
2 large ripe mangoes
1 large bell pepper
1 tbsp. of grated ginger
1 tbsp. of grated garlic
1 onion, sliced thinly
3 tbsps. of vegetable cooking oil
chopped cilantro for garnish

Season the tuna fillets with salt and pepper.

Cut one mango, discard the stone and scoop out the flesh. Chop and puree in the blender with half a cup of water until smooth.

Cut the other mango, discard the stone, scoop out the flesh and slice thinly.

Cut the bell pepper into halves, discard the veins and seeds, then dice.

Heat the vegetable oil in a wok. Cook the tuna fillet over high heat, tossing often.

After about a minute, add the ginger and garlic and continue cooking until the fish is almost done.

Add the bell peppers and cook for another 30 seconds.

Pour in the mango puree. Sprinkle with a little salt and and ground pepper. Cook until the sauce is heated through. Turn off the heat.

Add the sliced mangoes, toss a few times then transfer immediately to a serving platter to prevent the mango slices from getting soggy.

Sprinkle with chopped cilantro before serving.

June 12, 2008  Print This Post   
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