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Categories:
tuna onion green pepper mango oranges papayas honeydew melon mango vinegar cilantro olive oil sugar mustard salt avocados onion tomatoes lime salt
Viewed: 75 - Published at: 5 years agoIngredients
- 1 tuna (about 5 pounds)
- 1 small onion
- 1 green pepper
- 1 mango
- 2 oranges
- 6 ounces papayas
- 6 ounces honeydew melon
- 4 ounces mango vinegar
- 12 cup chopped cilantro
- 8 ounces olive oil
- 1 tablespoon sugar
- 1 teaspoon mustard
- salt and pepper
- 2 ripe avocados
- 1 small onion
- 2 firm tomatoes
- 1 lime, juice of
- salt and pepper
Method
- Clean the tuna and trim the loins, taking off all the dark bloodlines in between the loins.
- Using a sharp knife, cut the tuna in slices.
- Put the slices, one by one in between plastic sheets and softly pound them to get them as thin as possible.
- Keep the slices in the cooler till serving time.
- Dice the onion and the pepper and cut the fruits in little ' brunoise' cubes.
- In a bowl mix the vinegar with the sugar and mustard, then slowly pour in the olive oil while whisking.
- Add the diced onion, sweet pepper, chopped cilantro, fruits and season with salt and pepper to taste.
- Keep the salsa chilled till needed.
- For the guacamole, dice the onion very fine.
- Take the seeds out of the tomato and cut the meat 'en brunoise'.
- Cut the avacado around the pit and separate the halves.
- Take the meat out of the skin with a spoon and mash the avacados while using a fork.
- Sprinkle the avacado with lime juice and add salt and pepper totaste.
- Mix together the onion, tomato, and avacado.
- Spoon some of the guacamole onto a plate.
- Arrange a few pieces of tuna in a decorative manner and top the fish with some of the salsa.
- Repeat 3 times.
- You can also plate this on one large platter.
