Tuna salad with mango

Name: Tuna salad with mango
Ingredients: 1 smaller but ripe mango; green salad; 1 can of tuna in oil; 7-8 cherry tomatoes; 1 tablespoon mustard; 1 tablespoon mayonnaise; lemon juice; pepper; a little salt; olive oil; 1 tablespoon sour cream.

Salad - Tuna salad with mango by Adelina G. - Recipia

Tuna salad with mango is quick to prepare and requires no cooking. It is important that the mango is ripe but still firm so it can be sliced without mashing. The lettuce leaves, cherry tomatoes, tuna, and creamy dressing come together in one bowl, while lemon juice balances the sweetness of the fruit. Quick Info Total Time: not specified in the original recipe Preparation Time: not specified; the salad is prepared without cooking Cooking Time: 0 minutes Servings: not specified Difficulty: easy Recipe Type: salad with tuna, mango, and mayonnaise dressing Ingredients 1 small, ripe mango Lettuce, to taste 1 can of tuna in oil 7-8 cherry tomatoes 1 tablespoon mustard 1 tablespoon mayonnaise 1 tablespoon sour cream Lemon juice, to taste Pepper, to taste A pinch of salt Good quality olive oil, to taste Preparation Method 1. Wash the lettuce leaves and let them drain. Tear them into suitable pieces, large enough to maintain their texture in the salad. There is no need to chop them finely. 2. Wash the cherry tomatoes and cut them in half. 3. Open the can of tuna and drain the oil. It should be well-drained so that the salad doesn't become too oily after adding the dressing and olive oil. 4. Peel the mango and cut the flesh into suitable slices. If the fruit is very soft, cut it carefully without mixing it too much to avoid turning it into puree. 5. Prepare the dressing in a small bowl. Mix the mayonnaise, mustard, and sour cream. Add pepper, a pinch of salt, olive oil, and lemon juice, then homogenize. Use salt sparingly, as the tuna and mayonnaise may already be salty. 6. In a bowl, combine the lettuce, cherry tomatoes, drained tuna, and mango slices. 7. Pour the dressing over the ingredients and gently mix so that the leaves and mango do not get crushed. The salad can be served immediately. Why I make this recipe often It is a simple salad, requiring no cooking time and not many dishes to use. The canned tuna provides substance, while the mango adds a sweet note that pairs well with the mayonnaise, mustard, and sour cream dressing. Additionally, the ingredients can be prepared separately in a few minutes and combined just before serving. The recipe is particularly useful when I have a can of tuna on hand and want something more filling than a simple green salad. The dressing can be prepared and adjusted to taste, depending on how much lemon, salt, or pepper one prefers. Tips Choose a ripe mango, but not overly soft. An unripe fruit will be hard and less flavorful, while one that is too soft will break when mixed with the other ingredients. Drain the tuna well before adding it to the salad. Otherwise, the oil from the can can combine with the olive oil and dressing, resulting in a dish that is too heavy. The lettuce leaves should be well-drained after washing. Remaining water dilutes the dressing and prevents it from adhering well to the ingredients. Add the dressing when the salad is almost ready to serve. The leaves retain their texture better if they don't sit too long in the mayonnaise, sour cream, and lemon mixture. Start with a little lemon juice and taste the dressing. It can be added gradually, as the acidity should balance the mango, not overpower all the other flavors. Substitutions If you don't have sour cream, the original recipe does not provide a direct substitute. You can make the dressing without this ingredient, using only mayonnaise and mustard, but the texture and taste will be different. Olive oil is added to taste. If the mayonnaise and tuna are already rich enough, a small amount may suffice. For a less creamy dressing, you can reduce the amount of mayonnaise while keeping the mustard and sour cream. There is no need to modify the rest of the salad. Variations You can vary the proportion of lettuce, cherry tomatoes, and mango depending on the available quantity. The basic ingredients remain the same, and the taste will be sweeter if you use more mango. For a salad with a more intense flavor, increase the amount of mustard or pepper in the dressing. If you prefer a more balanced and less acidic flavor, use less lemon juice. You can keep the tuna in larger pieces or break it up slightly before adding it. Larger pieces are more distinct in the salad, while broken tuna distributes more evenly among the leaves and tomatoes. A thicker dressing is achieved by using less olive oil. If you thin it with more oil and lemon juice, it will distribute more easily over all the ingredients, but it should be added gradually. Serving Ideas The tuna salad with mango is served immediately after adding the dressing. Place the ingredients in a large bowl so they can be mixed without crushing the mango slices or tomatoes. If you are preparing the salad for multiple people, you can keep the cut ingredients separate and add the dressing just before the meal. This way, the leaves remain firmer, and each ingredient retains its texture. Frequently Asked Questions Can I use tuna in its own juice? The recipe is written for tuna in oil, which should be drained before use. Tuna in its own juice can change the taste and texture of the salad, but it can be used if that is the available can. In this case, the olive oil in the dressing may become more important for consistency. Does the mango have to be very soft? No. A well-ripened mango that is firm enough to be sliced is more suitable. If it is very soft, it will easily mash when mixed and alter the salad's texture. Can I prepare the dressing in advance? Yes, the dressing can be mixed separately before assembling the salad. Keep it separate from the lettuce, tomatoes, mango, and tuna and pour it when you are about to serve the dish. Why drain the tuna? The tuna is drained to remove excess oil from the can. The recipe also includes olive oil, and the dressing contains mayonnaise and sour cream, so undrained tuna can make the salad too heavy. Can the salad be made without mayonnaise? Mayonnaise is part of the original dressing and contributes to the creamy texture. You can omit it, but you will get a different dressing with less consistency. If you remove the mayonnaise, keep the sour cream and mustard and adjust the lemon and olive oil to taste. Nutritional Values The values below are estimates for the entire salad and depend on the amount of lettuce, olive oil, lemon juice, and the type of tuna, mayonnaise, and sour cream used. Since the recipe does not specify the number of servings and the exact amount of oil, an exact value per serving cannot be calculated. For the entire salad, the estimate is approximately 550-700 kcal, 25-35 g protein, 35-50 g carbohydrates, and 30-45 g fats. Mango and tomatoes primarily contribute carbohydrates, tuna provides protein, while mayonnaise, sour cream, canned oil, and olive oil contribute to the fat content. If you use more olive oil or a mayonnaise with a high-fat content, the total calories may increase. Similarly, the amount of tuna and the size of the mango can change the final values. Storage and Reheating The salad is best consumed immediately after mixing the ingredients with the dressing. The lettuce leaves will wilt over time, and the mango and tomatoes may release liquid. If necessary to store it, keep the ingredients and dressing separate in a covered container in the refrigerator, and combine them before serving. Drained tuna, cut mango, and vegetables do not retain their texture as well after prolonged storage. The recipe is not reheated. It is served cold or at serving temperature, immediately after assembly. Tag: tuna salad

Tuna salad with mango

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