Fresh chunks of tuna, ripe mango, and creamy avocado combine to make the perfect appetizer or a tasty lunch. I love to eat this with lime-seasoned tortilla chips, but it's just as delicious served in lettuce cups. I try to keep the tuna, avocado and mango pieces between 1/4- and 1/2-inch in size. Best eaten same-day, but can be kept 1-2 days in fridge, keeping in mind that texture will change.
Ingredients
- 1 pound sushi-grade tuna , diced
- 0.5 cups diced avocado
- 0.5 cups diced mango
- 0.25 cups minced red onion
- 0.25 cups minced cilantro
- 1 tablespoon minced jalapeno pepper
- 0.33 cups fresh lime juice
- 1 tablespoon vegetable oil
- salt and freshly ground black pepper to taste
Instructions
-
1
Combine tuna, avocado, mango, red onion, cilantro, and jalapeno in a bowl. Drizzle with lime juice and oil and season with salt and pepper. Gently toss to coat evenly. Refrigerate for 1 hour, gently tossing halfway through.
Nutrition Facts
Per serving
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