Fresh chunks of tuna, ripe mango, and creamy avocado combine to make the perfect appetizer or a tasty lunch. I love to eat this with lime-seasoned tortilla chips, but it's just as delicious served in lettuce cups. I try to keep the tuna, avocado and mango pieces between 1/4- and 1/2-inch in size. Best eaten same-day, but can be kept 1-2 days in fridge, keeping in mind that texture will change.
Ingredients
- sushi-grade tuna: 1 pound (diced)
- avocado: 0.5 cup (diced)
- mango: 0.5 cup (diced)
- red onion: 0.25 cup (minced)
- cilantro: 0.25 cup (minced)
- jalapeño pepper: 1 Tbsp (minced)
- lime juice: 0.33333 cup (fresh)
- vegetable oil: 1 Tbsp
- salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Combine tuna, avocado, mango, red onion, cilantro, and jalapeno in a bowl. Drizzle with lime juice and oil and season with salt and pepper. Gently toss to coat evenly. Refrigerate for 1 hour, gently tossing halfway through.
