6 x (125g) smoked tuna slices, drained thoroughly
3 spring onions, finely sliced
½ medium red onion, finely diced
6 (15cm) stalks of celery, discard leaves, finely chopped
½ cup fresh coriander, chopped
1 birdseye chilies - deseeded, finely slice. (I really love these little guys, I add 2-3 of them!)
3 tbls of moist coconut flakes
cheeks of one mango, peeled, finely diced
½ small red papaya, seeds removed, finely diced
leaves of one head of lettuce, washed thoroughly and dried
- iceberg lettuce,
- butter lettuce or
drizzle with flaxseed oil, when serving
Coconut Lime Dressing
juice and zest of 1 lime
60mls lite coconut milk
1 tsp freshly grated ginger
1 tsp natural sweetener
1. To make Coconut Lime Dressing - put all ingredients into screw top jar, close lid and give a good shake to thoroughly combine. Alternately, whisk all ingredients together in a small jug using a fork or small whisk. Refrigerate until ready to serve.
2. To make the Maldivian Tropical Tuna Salad - transfer drained tuna into a large mixing bowl. Use a fork to flake the tuna and break up any chunky pieces.
4. On a large platter, arrange lettuce leaves to cover the base.
- The Maldivian Tropical Tuna Salad can be consumed Inside the window by simply adding your preferred choice of high-energy carbs. Wrapping the salad in freshly made roti's is the Maldivian preferred way to eat this dish, or for a gluten free option wrap salad in corn tortillas or serve on rye toast or rice cakes.
- If you can not find or do not like the flavour of smoked tuna, substitute with canned tuna in spring water.
- If chilies aren’t your thing, simply substitute with finely chopped red capsicum. Cooler for your taste buds, and still adds vibrancy to the dish!
Nutrition Information: (per serve)
Cals/Kjs: 178.3 Protein: 23.2g Carbs: 9.0g Fat: 5.4g