MATERIALS - Serving for 1
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Tuna fillet: 120 gr
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Cashew nuts crust: 50 gr
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Minced chili: 20 gr
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Beaten egg: 2
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Small diced pineapple: 20gr
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Small diced mango: 20 gr
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Small diced onion: 20gr
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Small diced tomato:20 gr
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Small diced cucumber: 20gr
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Minced coriander: 10 gr
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Salad Dressing
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White vinegar: 1tblsp
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Sugar: 1tsp
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Salt and pepper: ¼ tsp
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Olive oil: 1 tblsp
HOW TO MAKE
Tuna trim meat fillet in square sharp; seasoning with a dash salt and pepper; deep in beaten egg; coated the fillet with mixture of cashew nut crust and minced chili.
Using non-stick pan, pour a little cooking oil and with high heat; put the coated fillet into pan; turn quickly to the coated golden brown.
Using sharp knife cut into 1.5cm thicken slices.
Using whisk to beat all ingredients for dressing in a bowl.
Mix well the mixture of onion, cucumber, tomato, pineapple, mango with dressing; scoop the mixture into plate; lay the sliced fish on top.