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 seafood recipe, ready in about 35 minutes, pairs sashimi-grade tuna, mango, and 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 "Build a week of meals around this recipe" 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 5 Skillet 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.