250 g Woolworths Fresh Tuna
½ cup Woolworths White Sesame Seeds
1 x 160 g Woolworths Mango Snackpot
1 T Woolworths Mild Mango Atchar
2 T Woolworths Salted Butter
400 g Woolworths Nicola potatoes, cooked and crushed
20 Woolworths Fresh Curry Leaves
1 T Woolworths Fresh Coriander
3 T Woolworths Mediterranean Extra Virgin Olive Oil
1 Lemon
Maldon sea salt, to taste
Black pepper, to taste
Perforated clear wrap

1. First, cut your tuna into pieces about two fingers wide and two fingers deep. Roll the pieces tightly in cling film and leave them to set in the fridge for a couple of hours. You are aiming for a log shape.
2. Once set, remove the tuna from the fridge, season with salt, and roll it in sesame seeds.
3. Place a large pot on the stove and cook your potatoes in salted water until tender. Drain and crush them with a fork, then mix in the mango atchar, butter, juice of half a lemon, lemon zest, chopped coriander, salt, and pepper.
4. In a large pan over high heat, add the olive oil and crisp up the curry leaves. Remove them and drain on a paper towel, seasoning lightly with salt.
5. Sear the tuna in the same oil, coloring it all the way around. Aim for a quick sear to get color on the sesame seeds for the crust. Remove the tuna from the pan and leave it to rest.
6. Coat the mango pieces with 1 tablespoon of olive oil. On a griddle pan (or a braai), char the pieces until deep bar marks form. Once cooked on one side, remove them and dress lightly with a squeeze of the remaining half of the lemon.
7. To plate, start with the potato mix as the base. Cut the tuna into disks about 2 cm thick and lay the pieces over the potato. Arrange the chargrilled mango around the tuna, then add the crispy curry leaves and coriander. Finish by drizzling any remaining oil from the atchar over the dish.

Chef’s Tip: Prepare the tuna fully the day before. Wrap it again in cling film and simply slice it the next day for a stress-free dinner party.

SHOP RECIPE