This content is also available in: Vietnamese
By Ngoc Sii
Award-winning chef Donald Duong has an Asian-European culinary fusion style that is captivating and unique. Combining freshness and delectability, each dish embodies his whole-hearted devotion.
Tuna mango salad roll is one of his signature award-winning dishes. The harmony of mango with fish sauce and tuna, wrapped in traditional Vietnamese rice crepes is a treat that can win over the most demanding hearts.
- 1 fresh tuna fillet, 8 oz. (AAA tuna loin)
- Jalapeno pepper
- Fennel, green onion, shallot
- Dijon mustard
- Sugar, salt, sesame seeds
- Lemon juice
- Pure fish sauce
- Garlic, chili pepper
- Pea sprout
- Rice crepes
- Tobiko wasabi eggs
- 4 key aromatic herbs: rice paddy herb, cilantro (spiritweed), mint, basil
Mix 2 tbsp. Dijon mustard, 2 tbsp. ground garlic, 2 tbps. ground shallots. Marinate tuna with the mustard mixture. Then dip fish in sesame seeds so it is fully covered. Fry the fish in a saucepan on medium heat with some cooking oil. Fry for 1 to 1-and-a-half minutes per side. Do not overcook. Cut fish into thin slices.
Mix together 2 tbsp. sugar, 4 tbsp. fish sauce, 2 tbsp. lemon juice, 1 tsp. garlic and chili pepper.
For every 4 oz. of mango, add 1 oz. jalapeno, 1 oz. fennel, 1 oz. green onion, 1 oz. shallot. Chop into thin pieces and mix together with salad sauce. Let soak for a little while and add chopped aromatic herbs.
Roll with Rice Crepe:
Roll some mango salad with a few pea sprouts, and 2 slices of tuna. Or another option is to roll mango salad with some pea sprouts into a roll, then cut into pieces resembling sushi rolls. Place tuna slice on top of each roll. Garnish with tobiko eggs.