Tuna mango salsa? We’ve got you covered! Tuna mango salsa is a delicious, healthy and unique recipe Tagalog speaking Australian Chris Urbano gives you today! Our Maputing Cooking cook shows you how to cook tuna mango salsa, an easy peasy recipe for you health buffs out there!
With a little help from fellow Aussie Youtuber Bogart the Explorer, Urbano brings you this amazing recipe you can do at the comforts of your home!
Starring fresh Philippine Mangoes and Ampalaya from Paco Market, an amazing Aussie Chenin Blanc – from Wines by Chris Urbano – and Gensan Tuna Belly – courtesy Hoy Panga Tuna in QC – Shot on Location a Chef’s Den Culinary Institute in Quirino Manila. Read and learn how to cook tuna mango salsa!
Salsa – Spanish term for sauce, and in English-speaking countries usually refers to the sauces typical of Mexican cuisine, particularly those used as dips. They are often tomato-based, although many are not, and they are typically piquant, ranging from extremely hot to not hot at all.
- Fresh tuna belly (cut into chunks)
- Tomatoes - remove seeds
- Mangoes - Indian mango or any local ripe mangoes
- Onion leeks
- Calamansi juice
- Chili (optional)
- Cane vinegar
- Salt & pepper
- Olive oil
- Stir fry the tuna for 5 minutes. Goal is for it not to overcook.
- Set aside and mix in a bowl all the other remaining ingredients.
- Put together the ampalaya, tomatoes, mangoes, onion leeks, 3 tbsps of calamansi juice, 2 tbsps of cane vinegar.
- Add in the cooked tuna.
- Drizzle olive oil then salt and pepper to taste.
- Toss! Serve chilled.
Wine: Chenin Blanc sweet, dry and high in acidity. Citrusy and with gorgeous floral aromas.