Starlight Mango Tuna Poke with Cucumber Salsa

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Sashimi-grade tuna seared to perfection, served atop a vibrant mango-cucumber salsa that sparkles like starlight. This Japanese-inspired seafood recipe, ready in about 35 minutes, pairs sashimi-grade tuna, mango, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb (diced into 1/2-inch cubes) sashimi-grade tuna
• 1 (diced into 1/4-inch cubes) mango
• 1/2 (diced into 1/4-inch cubes) cucumber
• 1/4 cup (thinly sliced) red onion
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp sesame seeds
• 1/2 (sliced) avocado
• 2 cups (cooked) sushi rice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Whisk soy sauce, sesame oil, and rice vinegar in a small bowl. Add tuna cubes and toss to coat; let marinate for 5 minutes.
2. Step 2: In a separate bowl, combine diced mango, cucumber, and red onion. Toss with a pinch of salt and let sit for 10 minutes to meld flavors.
3. Step 3: Heat a non-stick skillet over medium-high until hot. Add tuna in a single layer and sear for 30 seconds per side until just cooked on the outside (do not overcook).
4. Step 4: Assemble by placing 2 cups sushi rice in the center of a plate. Arrange seared tuna in a circle around rice, top with mango-cucumber mixture, and sprinkle with sesame seeds. Garnish with avocado slices and serve immediately.