Raw Mango, Pan-Seared Tuna, and Charcoal Sago Chips

sago
Image courtesy of Chef Daniele Macioce

A combination of tuna, sago (tapioca pearls) and raw mango may often seem rare, and it is true that when combining diverse elements, there will be hesitation. However, this is one dish where these elements come together beautifully.

Raw mangoes are packed with vitamins C, A, B6, and K, besides magnesium, calcium, iron, and dietary fibers. This helps as it works to detoxify the liver, while antioxidants like mangiferin, catechins, anthocyanins, quercetin, kaempferol, rhamnetin and benzoic acid help with other health benefits. An anti-dehydration tool, raw mangoes help in boosting immunity, aid digestion, prevent cancer, reduce risk of blood disorders and are also beneficial for the hair and skin.

Tuna has essential nutrients such as omega-3 fatty acids, potassium, magnesium, iron, and vitamins A, B6 and B12. It is said to be one of the best sources of vitamin D. The heart-friendly fish is known to lower blood pressure, bolster the immune system, reduce blood pressure, strengthen bones, and provide energy.

Sago is another key part of this recipe. Gluten-free, sago also contains antioxidants and is a good source of resistant starch. Some studies indicate that sago can lower cholesterol and triglyceride levels, and give you an energy boost.

sago
Chef Daniele Macioce of Tre Forni, Park Hyatt Hyderabad

Chef Daniele Macioce of Tre Forni, Park Hyatt Hyderabad shares a recipe:

INGREDIENTS

  • 4 Sago chips
  • 1/3 tbsp salt
  • 1 ¾ oz sugar
  • 1 raw mango
  • 3 ½ oz tuna loin
  • 4 sprigs coriander leaves
  • A pinch of black pepper
  • 2 tsp extra virgin olive oil
  • 1 tsp chopped red chili
  • 1 tsp white wine vinegar
  • A little shaved radish for garnishing

METHOD

  1. Peel the skin from the mango and burn it in the oven.
  2. Once cold, dry mash it and strain it (this will be used as charcoal).
  3. Cut the mango into small cubes and slow cook it with sugar, little water, and pinch of salt.
  4. Once soft, add the chopped chili, coriander, and white wine vinegar.
  5. Season the tuna loin with salt, pepper, olive oil and sear each side in a hot pan for 10 seconds.
  6. Let it cool down for 30 minutes and slice it.
  7. Fry the sago chips. Once they are nice crispy dust the charcoal powder on it.
  8. Arrange the tuna on it and the raw mango compote.
  9. Garnish with shaved radish and coriander leaves.

For more high-end mango-friendly dishes, check out Alphonso Mango Cremeux with Wild Berries