Posted by: jjiral | March 19, 2014

We’re Cooking: Seared Tuna with Avocado, Wasabi and Mango

Another amazing recipe…delicious tuna and avocado with the tart creaminess of Mango and a touch of spicy wasab. The spice revs up the metabolism and the flavor combination is rich enough to feel really decadent to crush those cravings.

Red Wine with Breakfast

Seared Tuna with Avocado and Mango

Gary and I had the great opportunity to cook a charity dinner the other evening benefiting Dallas Uncorked in preparation for our 10th anniversary.  Starting with Bellinis and Bikinis, then moving on to a crisp, light and tropical fruit filled Raymond Vineyards Chardonnay from Napa Valley paired with this light and elegant appetizer of seared tuna on a creamy, airy avocado, ginger and wasabi mousse with a mango, pepper and pineapple salsa.  Beautiful in presentation and delicious to eat…a fresh and inviting start to a wonderful night. And, don’t forget, tickets are on sale now for our anniversary event on April 16, get them here.



Seared Tuna with Avocado, Wasabi and Mango
Ingredients for 8 appetizer servings:
For the avocado mousse –
4 ripe avcados, skins and pits removed
1 tablespoon prepared wasabi paste
1 tablespoon chopped fresh cilantro
2 teaspoons freshly grated ginger
1 garlic clove, roughly chopped

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