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.
- 1 pound sushi-grade tuna, diced
- ½ cup diced avocado
- ½ cup diced mango
- ¼ cup minced red onion
- ¼ cup minced cilantro
- 1 tablespoon minced jalapeno pepper
- ⅓ cup fresh lime juice
- 1 tablespoon vegetable oil
- salt and freshly ground black pepper to taste
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.
Preparation time: 20 mins
Cook time: –
Total time: 1 hr 20 mins
Servings: 6 – Yield: 6 servings