icon Seared Rare Ahi Tuna
with Mango Salsa

(From Chef Kristoffer Luczak,
The Peninsula, Bangkok)


  • 4 6-8 oz tuna steaks with salt and pepper
Vegetables for saute:
  • 1 cup bok choi chopped into 1/4 in strips
  • 1/2 cup cherry tomatoes
  • 24 fava beans
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped shallot
  • 1 tablespoon butter
Mango salsa:
  • 1 small ripe mango, diced
  • 1/2 cup chopped tomato
  • 1 oz black sesame seeds
  • 2 tsp cider
  • 1/2 tsp olive oil
  • pinch of pepper
Black mushroom Vinaigrette:
  • 1/4 cup black fungus mushrooms
  • 1/2 cup Kikoman soy sauce
  • 1/2 cup olive oil
  • 1/2 cup champagne vinegar
  • 1 tablespoon shallot, chopped
  • 1 tablespoon ginger, chopped


  1. Sear the ahi in a very hot pan to make tuna rare inside and brown outside (1-2 minutes per side). Slice the ahi into 4 slices.
  2. Saute garlic, shallot, bok choy, fava bean, cherry tomatoes in butter season and arrange on the plate.
  3. Soak mushrooms until soft, remove the roots and chop fine. Stir all ingredients together to make vinaigrette. Do not blend.
  4. Set mango salsa in around mound in the center of plate, then vegetables and ahi tuna slices on top. Drop the vinaigrette around and garnish top of fish with pickled ginger.

back to Radim and Lisa's Well-Travelled Cookbook | email us

Last updated: October 12, 2010