Mango-Tuna Salad

We have an abundant supply of mangoes in the Philippines during summer.  Our mangoes when ripe are golden yellow and super sweet. When we are not eating them  on their own, ripe mangoes are often the star of a lot of desserts like Mango Ref Cake, mango smoothies,  mango ice cream, and so forth.

In this recipe, however, we’ll use ripe mangoes to add a different twist to tuna salad.

You will need:

1 tablespoon balsamic vinegar

3 tablespoons of olive oil

Tuna chunks in water

1 cup of ripe mangoes, cubed (save half for the topping)

1/2 cup of cherry or grape tomatoes, halved (save half for the topping)

1/2 cup chopped, roasted walnuts (save half for the topping)

our choice of salad greens, washed and drained

Salt an pepper

You can view a short video of how I made it:

  1. Whisk to the balsamic vinegar and olive oil together until the mixture  emulsifies or thickens.
  2. Add the salad greens and the rest of the ingredients.
  3. Toss the salad.
  4. Plate the salad and add the rest of the mangoes, tomatoes, and walnuts.

This recipe will also work if you replace the tuna with chicken breast. It will still be yummy even if there is no animal protein added. 🙂

Make sure that you toss the salad just  before serving or eating it. Otherwise, the salad greens might wilt.

You can replace the balsamic vinegar with lemon juice as well, if you prefer a citrus flavour on your salad.

I hope you try this. Let me know how it goes. 🙂

-the noobie cook

 

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Get the Balsamic Vinegar and the other ingredients here.

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