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.