Ingredients:
| Ingredient | Quantity |
|---|---|
| Canned Tuna in Oil | 150g |
| Mango | 100g |
| Papaya | 60g |
| Coconut | 45g |
| Arugula (Rocket) | 50g |
| Cashews | 20g |
| Fresh Cilantro | 3g |
| Pink Peppercorns (whole) | 1g |
| Maldon Sea Salt | to taste |
| Extra Virgin Olive Oil | to taste |
Instructions:
-
Toast the Cashews: Begin by lightly toasting the cashews in a hot pan. Stir occasionally to ensure even toasting. Once done, remove them from the heat and let them cool slightly.
-
Prepare the Fruits: While the cashews are cooling, start preparing the fruits. Peel the mango, cut it in half, and carefully remove the pit. Slice the flesh into thin strips. Repeat the same process with the papaya, peeling it, removing the seeds, and slicing the flesh into thin pieces. For the coconut, slice it into thin pieces as well.
-
Season the Salad: Finely chop the fresh cilantro and sprinkle it over the prepared fruit. Add the pink peppercorns for an extra touch of flavor.
-
Assemble the Salad: In individual serving plates, layer the arugula first, then top with the fruit slices. Add the toasted cashews over the fruits for a crunchy texture.
-
Add the Tuna: Open the canned tuna and drain the excess oil. Carefully flake the tuna with a fork, and place it on top of the salad.
-
Dress the Salad: Drizzle the salad with a generous amount of extra virgin olive oil, just enough to add flavor without overpowering the ingredients. Finish with a sprinkle of Maldon sea salt to taste.
-
Serve and Enjoy: Your exotic tuna salad is now ready to be enjoyed. Serve it immediately as a refreshing and vibrant dish, perfect for a light lunch or dinner.
Tips
- If you prefer a more tropical twist, you can substitute the arugula with spinach or mixed greens.
- For an added crunch, try adding toasted sesame seeds or sunflower seeds.
- This salad can be prepared in advance, but it’s best served fresh for the best flavor and texture.
Enjoy the fusion of fresh fruit and savory tuna in this vibrant, easy-to-make salad!
