Summary
| Prep Time | 25 mins |
| Cook Time | 5 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 lime (s), untreated, zest grated, juiced
- 1 teaspoon sambal oelek
- 3 tablespoon soy sauce, light
- 2 tablespoon honey
- 1 teaspoon sesame oil, dark
- salt
- 1 mango (s), ripe
- 300 ml vegetable stock, alternatively vegetable stock
- 4 tuna fillets, approx. 150g each
- 1 tablespoon peanuts, roasted, salted, roughly chopped
- 2 spring onions, cut diagonally into very fine rings
Print Recipe
Pin Recipe Instructions
- Mix the lime zest and 2 tablespoons of juice with the sambal oil, soy sauce, honey, sesame oil and a little salt.
- Heat the broth in a pan, rinse the tuna, pat dry, salt and add to the broth. Put the lid on and let the fillets steep for about 3-5 minutes over low heat. Drain the tuna, arrange on plates and drizzle with half of the salsa.
- Thinly sliced mango and pulp, arrange on top and drizzle with the rest of the salsa. Serve with spring onions and nuts.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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