Tuna fillet in cinnamon – Sesame – crust on Chili – Mango – Salad
Peel the mango and cut into small cubes. Finely chop the shallot. Finely chop the mint and coriander too. Finely dice the peppers. Seed the chilli and also finely dice.
Salt, white balsamic vinegar and olive oil to a marinade mix.
Mix all the ingredients for a salad and leave in for about 30 minutes.
The peel of the orange zest into tear.
Mix salt and pepper with the cinnamon and place on a plate. Mix the two types of sesame seeds and place on a plate. Tuna portioning, so that it can be cut into slices after frying.
The tuna roll in the spice mixture so that it is attracted to it. Then moisten with water and roll in sesame seeds. Sesame must adhere to the fish.
Sear the tuna on all sides. It should be red inside! I always do this in a good nonstick pan, without fat. But it can also be made with olive oil.
Cut the tuna into thin slices fried.
Give mango salad on a plate, the tuna slices lay by. Garnish with coriander stalks and orange zest.