In anticipation of spring, we're excited to share this recipe from Chef Angus An of Maenam, Fat Mao, Freebird, and Longtail Kitchen. A spin on the classic Green Mango Salad, this sweet, spicy, and sour dish includes a beautifully grilled tuna fillet, cashews instead of the typical peanuts, and a coconut cream dressing.
DJ's Wine Pairings
The Wine Club pairing:
You’ll love the way the tangy, tropical-tinged fruit of B.C.’s favourite Pinot Gris meshes with Chef An’s velvet-textured tuna and lip-smacking mango salad.
|200 g||albacore tuna|
|2 tbsp||roasted cashews (or friend cashews in pork fat, optional)|
|45 g||sour green mango, julienned|
|1 tbsp||shallots, finely sliced|
|10 g||long leaf coriander, sliced|
|2 tbsp||lemongrass, finely sliced|
|1 tbsp||kaffir lime leaves, finely sliced|
|1 oz||coconut cream|
|2 oz||dressing (recipe below)|
|30 g||galagal slices|
|60 g||coriander root/stem|
|1||kaffir lime zest|
|1||kaffir lime juice|
|200 g||white sugar|
|200 g||lime juice|
|200 g||fish sauce|
- Marinate the tuna with fish sauce and some white pepper for 5 minutes before grilling. Grill to medium rare and rest.
- Combine cashews, mangos, coriander, mint, shallots, lemongrass, and kaffir lime leaves. Toss.
- To make the dressing, use a mortar and pestle to pound the solid part of the ingredients into a paste. Combine with sugar and stir in the lime juice and fish sauce. The dressing should be equally sweet, sour and spicy.
- Just before serving, mix in the appropriate amount of coconut cream (tempered, to avoid clotting).
- Toss the salad with the dressing and serve salad on top of the sliced grilled tuna.