Mango Tuna Salsa

Mango Tuna Salsa

By: Rose Marie Jarry, Master Chef at Kronobar


  • 6-8 ounces fresh sushi-grade tuna*
  • 1 mango
  • 1 green pepper
  • 2 vine tomatoes
  • 4 scallions
  • 4 tablespoons chives, chopped
  • 1 tablespoon fresh marjoram
  • 4 garlic cloves
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 avocado, diced
  • 1 pinch cayenne pepper
  • Salt Pepper


  1. Cut mango, tomato, scallions and pepper into very small cubes.
  2. Add all the spices, oil and vinegar.
  3. Cut tuna into small pieces. Then add into mix. Stir.
  4. Enjoy.

*We are going raw here, so fresh is crucial. Only cook this recipe when you know a reliable and fresh tuna source.

Notice: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.