Seared Ahi Tuna with Champagne® Mango Relish

Seared Ahi Tuna with Champagne® Mango Relish

Serves 6
Meal type Appetizer, Main Dish
Misc Gourmet
Occasion Casual Party, Formal Party
This Asian-inspired recipe takes some time to prepare, but it is extremely delicious!


  • 6 Ahi tuna steaks (6-8 oz each)
  • 10 tablespoons coarse ground black, white and pink peppercorns
  • 12oz Champagne® mango (peeled, pitted and cubed into 1/4 in. cubes)
  • 6oz Roma tomato (diced)
  • 4oz celery (diced)
  • 4oz yellow bell pepper (diced)
  • 4oz cilantro leaves (roughly chopped)
  • 4oz red onion (finely diced)
  • 2oz extra virgin olive oil
  • salt and pepper (to taste)
  • lime juice (to taste)
  • 24oz Japanese short grain rice (cooked)
  • 1/2 cup toasted black and white sesame seeds
  • 6 Nori sheets (seaweed)
  • sesame oil (to taste)
  • Mirin (to taste)
  • rice wine vinegar (to taste)
  • 1 cup Champagne® mango (pureed and strained)
  • wasabi (to taste)
  • fresh ginger (minced, to taste)
  • Dark soy sauce (to taste)
  • 1 cup crème fraîche
  • 4 tablespoons ginger juice


Mango Relish
Step 1 Combine mango, tomato, celery, bell pepper, cilantro and onion. Toss with lime juice and olive oil and chill till ready to serve.
Step 2 Pat 4 oz of seasoned rice onto nori, roll into sushi roll with rice on the outside. Cut on the bias at three distinct lengths and coat rice ends with toasted sesame seeds.
Mango Coulee
Step 3 Simmer 1 cup Champagne® mango puree, strained wasabi, dark soy sauce and ginger. Add salt and pepper, to taste. While you simmer, strain through china cap, reduce liquid until you get a nice nappé and pour coulee into a squeeze bottle to dress the plate later.
Crème Fraîche
Step 4 Mix 1 cup crème fraîche and 4 tbs Ginger juice, then place into squeeze bottle and hold for dressing the plate.
Step 5 Rub one side of tuna with extra virgin olive oil and crust one side of tuna steaks with freshly ground peppercorns. Pan-sear tuna (rare, cold red center), crusted side first, then the opposite side, and then the edge of the steak and let rest briefly.
Step 6 Slice tuna and fan slices in an arc close to the center of the plate. Place relish around the tuna on the bottom half of the plate. Place the three rice rolls behind the tuna at the top of the plate. Squeeze coulee at the bottom of the plate and garnish with ginger crème fraîche, fresh wasabi and lemon zest.


This recipe was created for the Champagne® mango by New England Culinary Institute student, Alex Tung.