Tuna and Mango Salad Recipe


    For the salad
  • Mint leaves
  • 1 tbsp Sunflower Oil
  • 1 Onion, finely sliced
  • 125 gms Egg Noodles
  • 1 Mango, cut into strips
  • Chopped Coriander leaves
  • 500 gms Tuna, cut into cubes

  • For the dressing
  • 2 tbsp dark Sugar
  • Juice of 4 Lemons
  • 2 tbsp Thai Fish Sauce
  • 1 pod Garlic, chopped
  • 4 tbsp light Soya sauce
  • 1 Red Chilli, seeded and chopped


  1. In a bowl place noodles, pour over boiling water and leave for five minutes. Drain.
  2. Mix all the dressing ingredients in a blender.
  3. Heat the oil in a frying pan.
  4. Add the tuna steaks and cook until cooked through.
  5. Transfer half the dressing over the noodles and toss to coat evenly.
  6. Arrange the noodles on plates.
  7. Combine cooked tuna with the salad ingredients and the remaining dressing and toss to coat evenly.
  8. Spoon on top of the noodles and serve.

  9. Serves: 6

Tip: Use long-handled tongs instead of a fork - forks pierce the chicken and allow the flavorful juices to escape.

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