Ingredients
2 x 170gm tins tuna in brine or spring water
1 small chilli, finely chopped
Juice and rind of 2 small lemons
1 large, firm mango, peeled and cubed
1 large, ripe avocado, peeled and sliced
±24 mini Italian tomatoes
½ medium cucumber, sliced
Small bag mixed lettuce
Method
Drain the tuna. Tip into a bowl and break up slightly with a fork.
Add the lemon rind and juice, the chopped chilli and the mango cubes.
Toss gently to combine.
Make a bed of mixed lettuce on each of four dinner plates.
Divide the tuna between the plates.
Garnish with avocado, cucumber slices and tomatoes.
The chillies in the photograph are from my garden.
We have had an absolute glut of them this year!
