400 g tuna, cleaned and cut into 2 cm cubes
100 ml lemon juice
1 tablespoon salt
6 tablespoons Soya Canola Oil (90 ml)
Washed leaves from 3 sprigs of coriander or parsley
½ chili pepper
½ Palmer mango cut into 2 cm cubes (180 g)
½ small red onion cut into thin slices
2 tablespoons sesame
Fish: put the tuna cubes in a bowl. Add the lemon juice and salt and stir well to coat all the fish. Leave to rest in the fridge, covered with aluminum foil, for 10 minutes.
Sauce: in a food processor, place the Soya Canola Oil, just the washed coriander leaves (or parsley), the chili pepper, and blend to obtain a homogeneous sauce.
Assembly: remove the bowl with the fish from the fridge, add the sauce and mix well. Add the chopped mango cubes, sliced onion and sesame seeds. Serve with sweet potato chips.
