Seared Tuna and Green Mango Salad with Roasted Cashews

Make sure to drizzle the dressing just before serving the salad. The greens will have a tendency to wilt so this dish is best eaten as soon as it’s served.

Serves 4  Prep Time 15 minutes  Cooking Time 8 minutes

1 200-gram piece fresh tuna
2 green mangoes, finely shredded
2 ripe tomatoes, sliced
1/2 red onion, sliced
1/4 cup toasted cashew nuts
1 1/2 cups mixed salad greens
1 lime or lemon, juiced
2 teaspoons fish sauce
1 chili, finely chopped
3 teaspoons fresh coriander leaves

1  Season tuna loins with salt and pepper to taste. In a hot pan, sear tuna on both sides. Set aside a few minutes. Slice into 1/4-inch-thick pieces.

2  Mix mangoes, tomatoes, onions, cashew nuts, and mixed greens in a bowl and toss to combine. Transfer to a plate then top with tuna slices.

3  Make the dressing: Whisk together lemon or lime juice, fish sauce, and chopped chili. Drizzle over greens, tomatoes, mangoes, and nuts.

4  Garnish with coriander leaves.

Photography by David Hanson  │ Styling by Cleone Baradas & Becky Kho

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