This is a fantastic light summer time recipe that can be enjoyed for dinner over a salad or for a light lunch just as is. I chose to make this one for the recipe swap I am in this month because it has some of my favourite ingredients in it. The only change I made to the recipe was to add about 11/2 tablespoons of white balsamic dressing to the tuna mix. We all really enjoyed it and it is so light, refreshing and healthy. I am the first person to review this recipe but to see original please click here. May I also suggest checking out more recipes by this chef as she has some great ones.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Medium mangoes, peeled, seeded and chopped
3 Tablespoons chopped red onions
2 Tablespoons snipped fresh cilantro
1 Tablespoon extra virgin olive oil
1/4-1/2 Teaspoon ground cumin
1/2 Teaspoon salt
1/8 Teaspoon cayenne pepper
12 Ounces solid white tuna packed in water, drained
2 Large avocados, halved and pitted
Lemon wedge

Method

1. In a medium bowl, stir together mangoes, onion, cilantro, oil, cumin, salt and cayenne. Add tuna; stir gently to break up slightly. Cover and refrigerate up to 4 hours, if desired. (I also added about 11/2 tablespoons of white balsamic dressing to the mix.)

2. Right before serving, spoon about 1/2 cup tuna mixture into the center of each avocado half; garnish with a lemon wedge.

I served ours over salad greens with olives, tomatoes and goats cheese balls for a great summer time meal.

All photos taken by me unless otherwise stated.