Exotic Tuna Salad

Name: Exotic Tuna Salad
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 4
Ingredients: Tuna in oil drained 5.3 oz; Mango already peeled 3.5 oz; Papaya already cleaned ½ cup; Coconut already cleaned ¼ cup; Arugula 1.75 oz; Cashews &frac18; cup; Coriander ½ tsp; Pink peppercorn ¼ tsp; Maldon salt to taste; Extra virgin olive oil to taste

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205

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 205
Carbohydrates g 5.9
of which sugars g 5.9
Protein g 11.1
Fats g 15.2
of which saturated fat g 5.02
Fiber g 3.2
Cholesterol mg 34
Sodium mg 614

Difficulty: Easy
Prep time: 15 min
Cook time: 2 min
Serving: 4

PRESENTATION

When you think of a tuna salad, you might picture the usual mix. But this exotic tuna salad? It takes you on a tropical journey. Imagine juicy mango and papaya giving each bite a sweet and tangy twist, almost like you're lounging on a beach somewhere beautiful. Really, it's like being on vacation. Instead of sticking to the typical flavors, this unique tuna salad introduces toasted cashews and coconut for a crunchy and tender texture that really really stands out. The tuna, packed in oil, stays moist and soft, soaking up all those island vibes. Honestly, every forkful feels like a mini escape. You might even catch a hint of a fusion-style shrimp salad you’d find at a fancy resort buffet, with its playful blend of fruits and nuts taking you straight into vacation mode.

Trying out this tuna salad recipe often surprises people with how well everything meshes. Pretty much, it’s all about the mix. While a classic Italian insalata di tonno might keep it simple with tomatoes and olives, this fusion tuna salad veers into holiday territory with its mix of fresh fruit, creamy coconut, and golden toasted cashews. Some folks like to add a dash of chili for a touch of heat, turning it into a spicy tuna salad. Either way, it’s always light and refreshing, perfect for hot days or whenever you want something that feels like a vacation in a bowl. And you can almost taste the sun with every bite. And look, the combination of textures and flavors makes this salad way way different.

It is a great way to switch things up and bring a bit of the tropics to your table without ever leaving your kitchen. So if you’re looking for a salad that’s not just about filling you up but also about giving you a taste of something special, this one’s a winner. Seriously, it’s the kind of dish that makes you want to savor every bite, enjoying the little escape it offers from the ordinary.

How to prepare Exotic Tuna Salad

To make the exotic tuna salad, first toast the cashews in a hot pan 1 until they are golden 2. Let them cool slightly, and in the meantime, tackle the fruit: peel the mango 3

and cut it in half, then remove the pit and slice the flesh into thin slices 4; you will need 3.5 oz. Crack the coconut and cut thin slices from the pieces 5; you will need 1.6 oz. Now, deal with the papaya: cut off the top 6

and scoop out the seeds with a spoon 7, then slice the flesh as you did with the mango 8; you will need 2.1 oz of papaya flesh. Everything is ready to assemble the salad: pour the washed and dried arugula into a large bowl, add the mango 9,

the sliced coconut 10, the papaya 11, and the cooled roasted cashews 12.

Season with coriander 13, pink peppercorns 14, and mix the salad well 15.

Serve the salad on serving plates and complete with the flavorful touch of carefully drained tuna 16. Dress with a drizzle of olive oil 17 and flakes of Maldon salt 18.

Storage

The exotic tuna salad should be consumed on the same day.

Storage

As an alternative to exotic fruits, you can use other seasonal fruits such as peaches and apricots. To dress the big salad, you can also make a fresh citronette based on grapefruit or lime juice emulsified with olive oil and salt.

For the translation of some texts, artificial intelligence tools may have been used.

Exotic Tuna Salad

PRESENTATION

How to prepare Exotic Tuna Salad

Storage

Storage

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