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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.
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.
This is very versatile it can be served as a main course with a salad for a light, healthy summer time meal or it can be served as a appetizer, or as part of a buffet style meal along with other dishes. I have made this a few times now both as a main and also as part of a BBQ when I had 40 people over, it is always received well. I have listed the weight below as 1kg and I feel this would serve 4-5 as a main with a nice green salad and some crusty bread and about 10 as an appetizer or as part of a buffet style meal.
Ingredients
Salmon
Cooking spray or olive oil
1kg Salmon fillet
1/2 Lemon, juice of
1 Tablespoon olive oil, extra
Ground sea salt
Ground black pepper
Coriander sprigs, for garnish (optional)
Lemon wedges or spirals, for garnish (optional)
Coriander/Cilantro Mango Salsa
1 Mango, peeled, pitted and diced
1 Large avocado, peeled, pitted and diced
1/2 Cup finely diced red pepper
1 Red onion, finely chopped
2 Tablespoons finely chopped coriander/cilantro
1 Tablespoon lemon juice
2 Tablespoons balsamic vinaigrette dressing
1 Tablespoon honey
Method
1. Make salsa first by combining lemon juice, dressing and honey in a screw top jar, shake to combine.
2. Combine dressing with remaining ingredients in a glass bowl, refrigerate until needed. Salsa can be made up to 2 hours ahead of time and stored in the fridge.
Salmon
1. Pre-Heat oven to 190 degrees Celsius.
2. Place salmon in an oven proof dish, that has been lightly greased with either cooking spray or oil.
3. Brush salmon with olive oil, squeeze lemon over salmon, Sprinkle with ground sea salt and pepper.
4. Bake for 30-35 Min’s or until fish flakes easily, cooking time will vary depending on thickness of the salmon.
5. Remove salmon from pan, allow to cool for 15 minutes. Either serve now, lukewarm, or refrigerate salmon for at least 2 hours to chill. Will last longer but chill no more than 24 hours. (I have done both and both are equally nice.)
To Serve: Place salmon on a serving platter, Spoon small amounts of salsa over, garnish with lemon and coriander sprigs. Serve remaining salsa in a bowl on the side.
All photo taken by me unless otherwise stated.
