Summary

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

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Instructions

1. Mix the lime zest and 2 tablespoons of juice with the sambal oil, soy sauce, honey, sesame oil and a little salt.
2. 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.
3. Thinly sliced mango and pulp, arrange on top and drizzle with the rest of the salsa. Serve with spring onions and nuts.