Tuna Salad with Mango Vinaigrette

Mauricio Eggleton
This tuna salad recipe with mango and cashew turns any other tuna recipe upside down. It is ideal for the Lent season and spring. You have to try it!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 cups canned tuna, drained, for the salad
  • 1 cup butterhead lettuce, for the salad
  • 1/2 cups Romaine lettuce, for the salad
  • 1 cup cherry tomato, for the salad
  • 3 tablespoons raw sugar, for the salad
  • 1 cup panela cheese, for the salad
  • 1/4 cups cashews, for the salad
  • 2 mangoes, for the vinaigrette, in cubes.
  • 3 tablespoons olive oil, for the vinaigrette
  • 2 tablespoons lime juice, for the vinaigrette
  • salt, for the vinaigrette
  • pepper, for the vinaigrette
Preparation
20 mins
10 mins
Low
  • Wash and disinfect the vegetables.
  • Cut the panela cheese into medium cubes, set aside.
  • In a skillet over medium heat, add butter, cherry tomatoes, and brown sugar, let caramelize, remove and set aside.
  • Blend mango, lime juice, salt, pepper, and add the oil gradually, adjust the seasoning.
  • Serve in a bowl the chopped lettuces, tuna, caramelized cherry tomatoes, panela cheese, mango, cashew, and add a bit of vinaigrette.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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