This is how chef Davidoff Lugo's recipe for Red Tuna, Mango and Avocado is cooked
Mix the sesame oil, soy sauce, miren sauce and yuzu juice in a bowl. Add the diced tuna and marinate for 30 minutes.
Cut the mango and avocado into small cubes.
To the cut mango we add the mango vinegar and the finely chopped chili pepper. To the avocado we add the Japanese spices and a little lime juice.
Take a plating ring and layer in this order: Tuna, mango and avocado.
To decorate and finish the tie add the shiso leaves and the tender shoots. Dress with the tuna maceration, a little lemon salt and lime zest.
(for 4 people)
400 gr of avocado (Mogán avocado)
400 gr of bluefin tuna (from the coast of Mogán)
400 gr of mango (from the orchards of Mogán)
100 gr of tender shoots
1 Venezuelan sweet pepper
50 ml of sesame oil 25 ml of soy
25 ml mirin
25 ml of yuzu juice (Japanese citrus)
4 shiso leaves
2 gr 7 Japanese spices
25 ml of mango vinegar
05 g of lemon salt