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  • Tuna tartare with raspberry-strawberries

Recept time 30 min.
Recept time 4


  • 1 EAT ME mango
  • 1 EAT ME avocado
  • 125 g EAT ME raspberry-strawberries
  • 1 punnet vene cress
  • 1 punnet daikon cress
  • 300 g fresh tuna
  • salt and pepper

Let's get to work

  1. Cut the tuna into small cubes, mix with some pepper and salt and put in the fridge.
  2. Cut the avocado all the way around, going as deep as the stone. Twist until you can pull the 2 halves apart. Remove the stone, spoon out the flesh, puree in a blender and put the puree in a piping bag.
  3. Cut the mango along both sides of the stone or use a mango slicer. Use a melon baller to scoop balls of mango from the 2 halves.
  4. Evenly divide the tuna cubes into 4 ring shapes with a diameter of 10 cm.
  5. Put the mango balls on the tuna cubes and then pipe some avocado puree on it.
  6. Slice the raspberry-strawberries in half and put them over the tartare.
  7. Decorate the tartare with the cress.

More recipes with mango

Exotisch fruitspiesje
Exotic fruit skewer
Fruitsalade met mangosteen, kiwi en mango
Fruit salad with mangosteen, kiwi and mango
Frozen yoghurt bites
Frozen yoghurt bites
Salade van peultjes en mango
Salad with snow peas and mango
Mango wrap
Mango wraps

Read more about the used products

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