Tuna Mango Salad Recipe

Inspired by Lazy fish

Time30m

Serves4

Diced tuna, mixed greens, avocado, mango, lemon mint sauce, pine nuts, yuzu dressing, shallots | Gluten-free options.

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Ingredients

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1
Prepare the Tuna
If using fresh tuna, chop it into small cubes. For canned tuna, drain and flake it into bite-sized pieces.
2
Prepare the Mixed Greens
In a large bowl, place the mixed greens as the base for the salad.
3
Prepare the Avocado
Slice the avocado in half, remove the pit, and scoop the flesh out with a spoon. Dice the avocado into small cubes and set aside.
4
Prepare the Mango
Peel the mango, slice the flesh away from the pit, and cut it into small cubes. Set aside.
5
Prepare the Shallots
Finely chop the shallots and add them to the mixed greens.
6
Toast the Pine Nuts
In a small pan over medium heat, toast the pine nuts for 3-4 minutes until golden. Stir frequently to avoid burning. Remove from heat and let cool.

7
Combine Ingredients
Add the diced tuna, avocado, mango, and toasted pine nuts to the bowl with mixed greens and shallots.
8
Add Dressings
Drizzle the lemon mint sauce and yuzu dressing over the salad. Gently toss everything together until well combined.

9
Plate the Salad
Divide the salad into serving bowls or plates. Optionally, garnish with additional pine nuts or mint leaves for presentation.
10
Serve Immediately
Serve the salad immediately for the freshest taste, pairing it with additional dressing if desired.