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Recipe of Tuna Salad with Mango Vinaigrette
Recipe

Tuna Salad with Mango Vinaigrette

20 mins
10 mins
Low
25
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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

Ingredients

4 portions
  • 2 cups canned tuna, drained, for salad
  • 1 cup french 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 mangos, for the vinaigrette, in cubes.
  • 3 tablespoons olive oil, for the vinaigrette
  • 2 tablespoons lemon juice, for the vinaigrette
  • to taste salt, for the vinaigrette
  • to taste black pepper, for the vinaigrette

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.

PRESENTATION

Serve the chopped lettuces, tuna, caramelized cherry tomato, panela cheese, cashew in a bowl and add a little vinaigrette.

TIPS

You can use guaje tomato instead of cherry tomato.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
163.7
kcal
8.18%
Carbohydrate, by difference
7.4
g
2.47%
Protein
10.4
g
20.8%
Total lipid (fat)
10.4
g
16%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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