Tartar de atún rojo, mango y aguacate - Saborea España

Tartar de atún rojo, mango y aguacate

This is How to Follow Chef Davidoff Lugo’s Recipe


Step 1 Mix sesame oil, soy sauce, sweet sake and yuzu citris juice in a bowl. Add the cubes of tuna and let marinate for 30 minutes.

Step 2 Cut the mango and avocado into small cubes. Add the mango vinegar to the mango followed by the spicy ají. Add the Japanese spices to the avocado and a bit of lime juice.



On a round plate layer in the following order: tuna, mango, then avocado.

As a final touch add the shiso leaves and the tender shoots. Dress with the tuna marinade, a bit of lemon salt and grated lime rind.


(four servings)

  • 400 gr avocado (from Mogán)
  • 400 gr red tuna (from the Mogán coast)
  • 400 gr mango (from farms in Mogán)
  • 100 gr tender shoots
  • 1 sweet Venezuelan ají
  • 50 ml sesame oil
  • 25 ml soy sauce
  • 25 ml sweet sake
  • 25 ml yuzu juice (Japonese citrus)
  • 4 shiso leaves
  • 2 gr Japanese 7-spices
  • 25 ml mango vinegar
  • 0.5 gr lemon salt

gran canaria