This colorful, low-carb mango tuna salad is one of the most popular and easiest Paleo meals. Made with fresh, ripe avocados and sesame-coated Ahi tuna, this salad is a satisfying and filling meal. It is packed with fresh mango, avocado, and crispy wonton strips, and is perfect for a light lunch or snack. Depending on your taste, you can add a bit more fish, too, if you prefer.
Mango Tuna Salad Recipes
Mango and Tuna Salad
- Melt the butter in a pan.
- Add the tuna and toss for 2 minutes.
- Add salt, pepper, oregano, thyme and toss for 3 minutes. Take off the heat. Let it cool down.
- Combine the bell pepper, mango, spinach, and tuna.
- Add lime juice, more salt and pepper.
- Add chia seeds on top and serve.
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Other ways to making Mango Tuna Salad
You can also serve it with a drizzle of Mango Curry Dip Mix. It’s an easy-to-prepare dip. Simply mix all of the ingredients together, and serve with blue chips for a refreshing side. It’s the perfect lunchtime meal. If you don’t want to use canned tuna, try drained, diced mango instead. It will be less likely to contain as many calories as traditional tuna.
To make this salad even healthier, omit the rice and use a fresh salad mix instead. The mango will give it a sweet and tangy flavor. The greens are already dressed and tossed with olive oil, garlic powder, and oregano. You can also top it with sliced avocado and mango slices. This salad will satisfy your tuna cravings without breaking your budget. You can make a large bowl and serve a large portion of it to friends or family.
Whether you’re serving it for lunch or dinner, this Mango Tuna Salad is delicious. If you want to make it ahead of time, you can chop up the ingredients for the salad. Then, the salad can keep for up to a day. It’s best to prepare the fish ahead of time, but make sure to chop the avocado just before serving. Once you’ve seared and cooled the tuna, it will keep in the fridge.
Prepare the greens. In a large bowl, toss the greens with a drizzle of mango sauce. Then, add the tuna. Stir well to combine the ingredients. Then, top it with the chopped mango. Then, serve it immediately. However, the mango may be eaten a day later. This salad is a great lunch option and can satisfy your cravings for sushi without breaking the bank.
Once the tuna is seared and cooled, you can prepare the rest of the salad. You can chop the avocado just before serving, but you should not leave the tuna raw. Otherwise, it will lose its texture and taste. For this reason, it’s important to remove the tuna and add the avocado before serving it. If you’re serving it immediately, it will retain its flavor. If you’re preparing the dish for lunch, the mango may be too soft.
To make the mango tuna salad, prepare a ten- to twelve-inch skillet with 1 teaspoon of sesame oil. Place the tuna steaks in it and cook for about two minutes. Transfer the tuna to a plate. Allow to rest while you prepare the dressing. In a small bowl, mix together the mayonnaise, the remaining two teaspoons of sesame oil, and the garlic powder. Toss the tuna on the lettuce and top with the avocado.
To prepare this salad, begin by chopping the avocado and mango. Then, add the remaining ingredients and toss them well. For the mango tuna, add it to the salad. Then, toss the greens with the rest of the dressing and mix well. This salad is a great appetizer or snack for your family. It will bring smiles to their faces. Its vibrant flavors will make it a hit at any party!