This wasn’t originally going to be a post, but of course that’s how so many of these things start out. I was making dinner one night last week… the mango salsa I usually make, on top of seared tuna. (thanks to my Aunt Judi for the suggestion!). I started preparing my tuna the way I usually do – marinated in soy sauce and maybe some ginger… pressed in sesame seeds, with a drizzle of sesame oil at the very end. That’s when I had the “ah-ha moment” that those asian-inspired ingredients would make for a nice spin on the salsa itself. So there you have it – my fusion version of mango-avocado salsa. I’ve made a few variations since then (listed below) – I particularly like it with a splash of rice vinegar or yuzu and a few sprigs of mint. And of course the tuna isn’t completely necessary – serve it however you like!
