Tuna Sashimi with Mango-Passion Fruit Sauce

I’m terrible at delaying gratification, and the first thing I made after a weekend in San Diego was this Tuna Sashimi swimming in a luscious mango-passion fruit sauce.

There’s an incredible Mexican restaurant in San Diego that I must visit every time I’m there (so far, that’s two out of two trips!). Last weekend, I had their shrimp ceviche drenched in this amazing sauce, and I knew I had to recreate it at home.

Luckily, my fridge was already packed with passion fruits from a vine that’s been unbelievably generous this season. So, just a few days after returning home, I made a trip to my favorite fish market and picked up some fresh albacore tuna—a species also found in the Mediterranean.

A Simple Yet Impressive Dish

The beauty of this dish is its simplicity. You can make it with almost any sashimi-grade fish, and if you’re unsure how to cut it, your fishmonger will gladly do it for you. Then, all that’s left is to prepare the sauce and assemble the dish.

It’s perfect for entertaining because you can prep everything in advance and plate it right before serving.

Mango-Passion Fruit Sauce – A Flavor Bomb!

Let me warn you—this sauce is addictive!

It has a slightly thick but pourable consistency, balancing the sweetness of mango, the tang of passion fruit, a hint of lime juice, and a spicy kick from chili oil.

Sashimi should be assembled just before serving to prevent the acidity from curing the fish.

Tuna Sashimi with Mango-Passion Fruit Sauce

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Ingredients Method

Ingredients

  

For the Sashimi:

• 250 g sashimi-grade tuna (or another fresh fish) thinly sliced

For the Sauce:

• 1 mango ripe but firm
• ½ cup passion fruit juice from about 6–7 passion fruits, strained
• 1 lime juiced
• 2 tbsp chili oil
• ½ tsp salt

For Serving:

• ½ Avocado ripe but firm, diced
• 1 radish thinly sliced
• 1 tsp high-quality fruit-based vinegar
• A pinch of salt
• A handful of microgreens or cilantro leaves

Method

 

1. Blend all sauce ingredients until smooth. Add water or passion fruit juice if needed to adjust consistency.
2. Pour the sauce into a slightly deep serving plate.
3. Arrange the sliced tuna over the sauce.
4. Scatter the avocado cubes between the tuna slices.
5. Place thin radish slices on top.
6. Just before serving, sprinkle with salt and drizzle with fruit-based vinegar.
7. Garnish with microgreens or cilantro and serve immediately.

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