Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Asian Spice-Crusted Tuna with Mango Salsa and Coconut Rice Salad

Name: Asian Spice-Crusted Tuna with Mango Salsa and Coconut Rice Salad
Cuisine: American
Ingredients: pinch Sweetened flaked coconut, toasted; 1 tbsp (15 mL) Yellow bell pepper, cut brunoise; 6 oz (180 g) Asian Spice-Crusted Tuna; 1 tbsp (15 mL) Red bell pepper, cut brunoise; 1 tbsp (15 mL) Scallions, sliced thin on sharp diagonal; 1½ fl oz (45 mL) Mango Salsa; 6 fl oz (240 mL) Coconut Rice Salad

Preparation info

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

as needed Pan coating spray
6 fl oz (240 mL) Coconut Rice Salad
1½

Method

Procedure

Plating

Spray the inside of a 6-fl oz (240-mL) pyramid form with pan coating (A). Pack the rice salad into it, and then invert onto the back of a 12-in. (30-cm) plate (B).