I love having fresh sustainably sourced tuna once in a while – it’s easy to cook and high in selenium ( to keep our nails and hair super-strong) and omega-3 fats (to control our blood pressure and cholesterol levels.)

For this recipe, I made a fresh mango and vegetable salads with a yummy dressing of soy sauce and lime juice. As a final touch, just a few drops of White Balsamic Vinegar “Prelibato”

The result is a symphony of flavours deeply aromatic without masking the taste!

So what are you waiting for? Let’s try my:

Tuna Fillets with Mango Salad and White Balsamic Vinegar “Prelibato”

Ingredients:

• 2 Tuna Fillets
• 1 Lime
• 1 Mango
• 1 Courgette
• 1 Carrot
• A handful of Coriander
• A handful of Soy Sprouts
• Few leaves of Mint
• 1 Tbsp of Soy Sauce
• 1 Tbsp of Cashew Nuts
• Extra Virgin Olive Oil “Il Vero”
• White Balsamic Vinegar “Prelibato”

To start with, peel the mango and the carrot. Cut them lengthwise into strips. Do the same with the courgette but do not take off the skin.

Secondly, marinade the strips of the vegetables and the mango with the lime juice and the soy sauce. Cover and refrigerate at least 20 minutes.

Ones the marinade is ready, start cooking the tuna fillets in a pan with a little bit of oil.

Few minutes before the tuna is ready, pour the sauce of the marinade on the top of the fish and cook for 2 more minutes. The soy sauce will become thicker becoming a lovely and fragrant sauce.

Now, let’s make the salad: Add the soy sprouts, coriander and minced mint leaves to the vegetables and mix them up.

Serve the tuna fillets with the salad as a side. Then, crumble the cashew nuts and pour on top of the fish.

Finally, sprinkle few drops of White Balsamic Vinegar “Prelibato” on top!

The symphony of flavours will be amazing!

Enjoy and… Buon Appetito!