Made with AI
Caribbean Spicy Tuna Salad with Mango-Cashew Pesto
Ingredients
- canned tuna in water400 g
- mixed greens150 g
- ripe mango1 medium (about 200g)
- cashews40 g
- fresh mint30 g
- scallions2 medium (about 30g)
- garlic2 cloves (about 6g)
- coconut oil60 ml
- Scotch bonnet pepper1 whole (about 15g)
- lime (juice and zest)1 medium (about 50g)
- saltto taste n/a
- black pepperto taste n/a
Instructions
- 1
Drain the canned tuna and set aside in a large mixing bowl.
- 2
Wash and dry the mixed greens, then arrange them on a serving platter or individual plates.
- 3
Peel the mango, remove the pit, and cut half of it into small cubes. Reserve the other half for the pesto.
- 4
Prepare the mango-cashew pesto: In a food processor, combine the remaining half of the mango, cashews, fresh mint, scallions, garlic, Scotch bonnet pepper (remove seeds for less heat), lime juice and zest, and coconut oil. Blend until smooth. Season with salt and black pepper to taste.
- 5
Add the cubed mango to the tuna, and gently mix in 3 tablespoons of the mango-cashew pesto. Stir until the tuna is well coated. Adjust seasoning if needed.
- 6
Spoon the tuna mixture over the bed of mixed greens.
- 7
Drizzle additional mango-cashew pesto over the salad as desired.
- 8
Garnish with extra mint leaves or sliced scallions if desired. Serve immediately and enjoy your Caribbean Spicy Tuna Salad with Mango-Cashew Pesto!
