80 g fresh tuna
30 g mangoes cut into mini sticks
30 ml soy sauce
Juice of ½ lemon
20 ml rice vinegar
20 ml Andorinha Vintage Olive Oil
Sprouts to garnish
Cut the tuna evenly into thin slices and set aside.
Cut the mango into mini sticks and set aside.
In a bowl, place the soy sauce, lemon juice, rice vinegar and a pinch of brown sugar, mix together and let it cool in the fridge.
Place the tuna and mango on a plate and add the sauce, pour the hot oil and sprinkle with shallots and sprouts to garnish.