A combination of tuna, sago (tapioca pearls) and raw mango may often seem rare, and it is true that when combining diverse elements, there will be hesitation. However, this is one dish where these elements come together beautifully.
Raw mangoes are packed with vitamin C, vitamin A, vitamin B6, vitamin K, magnesium, calcium, iron, and dietary fibers. This helps as it works to detoxify the liver and the antioxidants like mangiferin, catechins, anthocyanins, quercetin, kaempferol, rhamnetin and benzoic acid help with other health benefits.
Tuna is a fish variety that has essential nutrients like omega-3 fatty acids, potassium, magnesium, iron, vitamin A, B6 and B12, and is said to be the best source of vitamin D. The heart friendly fish is known for lowering blood pressure, improve the immune system, reduce blood pressure, strengthen bones, and provide energy.
Sago is another key part of this recipe. Being gluten free, sago contains antioxidants and are a good source of resistant starch.
Using all these unusual elements, Chef Daniele Macioce of Tre Forni, Park Hyatt Hyderabad comes up with this unique recipe.
Read the full story that first appeared in Seema Magazine here: