This Seared Ahi Tuna with Mango and Avocado appetizer or first course, is beautiful, healthy and full of fresh flavors. It’s always a big hit!
For weeks I’ve been thinking about avocado and mango slices together on a plate. I know, there’s no end to my exciting food thoughts. 😉
It was like planning a painting — of food on a plate.
It’s indeed beautiful and wows every crowd it’s served to.
What’s in Seared Ahi Tuna with Mango and Avocado?
- ahi tuna, mango and avocado — of course. 😉
- tamari or soy sauce
- grapeseed oil
- salt, pepper
Mango and Avocado
Gorgeous and delicious, sweet and creamy, they’re both at the tippy top of my favorite foods list.
Pairing up with peppery, savory, seared Ahi tuna turns these two beauties into a scrumptious, summer appetizer or first course.
I also love it for a light lunch.
How to Make Seared Ahi Tuna with Mango and Avocado Appetizer
Lightly sprinkle Ahi fillet with salt, and then generously sprinkle with pepper.
Coat a small sauté pan with grapeseed oil, place over high heat, and when it’s very hot, add the Ahi. Sear each side until it’s only cooked through ⅛ to ¼-inch.
Remove the seared fish from the pan, let it cool, and then cut it into thin slices.
Cut the mango into 14 evenly sized slices, about ¼-inch each.
Cut the avocado into 14 evenly sized slices, about ¼-inch each.
Arrange the Ahi, mango, and avocado slices evenly between two small plates or a larger serving dish.
Drizzle with a bit of Tamari, and sprinkle with chives.
(More detailed instructions are below.)
I hope you enjoy this beautiful and delicious dish as much as my I do!
More seared Ahi tuna recipes:
- Kampot Pepper Seared Ahi Tuna
- Wasabi Glazed Seared Ahi Tuna Appetizer
- Seared Ahi Tuna with Ginger Soy Sauce
Place the Ahi fillet on a clean, dry surface.
Lightly sprinkle all of the sides with sea salt, then either sprinkle or grind black pepper directly onto the top and bottom surfaces of the fillets. The pepper should be a thin, but generous layer.
Coat a small sauté pan with grape seed oil and place it over high heat.
Once the pan is very hot, add the Ahi and sear each side until it's only cooked through ⅛ to ¼-inch, 1 minute or less per side. (If you don't hear a sizzling sound when the tuna hits the pan, it's not hot enough -- wait for the sizzle!)
Remove the seared tuna from the pan and place it on a clean plate. Once it has cooled completely, cut it into thin, evenly sized slices -- about ¼-inch each. Set aside. (You should have at least 14 slices.)
Cut the mango into halves. Then, slice each half into approximately 14 evenly sized slices, about ¼-inch each. HERE'S HOW TO CUT A MANGO.
Cut the avocado into halves. Then, horizontally, slice the half into approximately 14 evenly sized slices, about ¼-inch each. HERE'S HOW TO CUT AN AVOCADO.
Arrange the Ahi, mango, and avocado slices evenly between two appetizer plates -- I like alternating them, but arrange them any way you'd like to.
Drizzle with a bit of Tamari or soy sauce, and sprinkle with the chives.
Serve immediately, or cover the plates with plastic wrap, drizzle the avocados with a bit of lemon juice, and refrigerate them until you're ready. (Up to an hour or so.)
Ideally the Ahi tuna fillet is more or less a square -- you can trim it to be as close to the fruit slices as you can, if that's important to you.
Ataulfo mangoes are my favorite, but use any variety you like -- as long as they're perfectly ripe.
If you can get your hands on some, I love Kampot pepper on my Ahi. Here's why.