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Chef Angus An's Grilled Tuna and Sour Mango Salad

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                                          
  fish sauce
  white pepper


2 tbsp roasted cashews (or friend cashews in pork fat, optional)
45 g sour green mango, julienned
Handful coriander leaves
Handful mint leaves
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
pinch salt
200 g white sugar
200 g lime juice
200 g fish sauce


  1. Marinate the tuna with fish sauce and some white pepper for 5 minutes before grilling. Grill to medium rare and rest.
  2. Combine cashews, mangos, coriander, mint, shallots, lemongrass, and kaffir lime leaves. Toss.
  3. 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.
  4. Just before serving, mix in the appropriate amount of coconut cream (tempered, to avoid clotting).
  5. Toss the salad with the dressing and serve salad on top of the sliced grilled tuna.  

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