This Mango and Cashew Tuna Salad recipe flips any other tuna recipe. It is ideal for the season of Lent and spring. You have to try it!
Learn more about Mauricio Eggleton
Ingredients4 portions
Preparation
Wash and disinfect the vegetables.
Cut the panela cheese into medium cubes, reserve.
In a skillet over medium heat add butter, cherry tomato and brown sugar, let caramelize, remove and reserve.
Blend mango, lemon juice, salt, pepper and add the oil little by little, rectify the seasoning.
Serve in a bowl the chopped lettuces, tuna, caramelised cherry tomato, panela cheese, mango, cashew and add a little vinaigrette.
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