Wash the tuna, dry and reduce to tartare by cutting into small cubes. Season with oil, a pinch of salt, pepper and the grated zest of the lime and let it rest in the pre-cooled Freddy with the function of blast chilling for 30 minutes.
In the meantime, peel the mango, grate it with a large grater and season with a pinch of salt, pepper, oil and lime juice.
Form tartare with the help of a ring pastry: put under the tuna and over the mango grated.
Sanitize the raw fish: freeze the tuna tartare so composed in the Freddy, with the function of shock freezing, for about 90 minutes, then keep them in the freezer for at least 24 hours. In this way any parasites present in raw fish will be eliminated.
FINISHING AND DECORATION
If necessary, take out the tartare from the freezer, wait for them to thaw and serve them decorating with toasted almonds and a drizzle of oil.