This recipe from the Wellness Kitchen will help you serve up a quick and easy summer time salad.
I'm a big fan of mangos, and the flavor of the mango nectar takes this tuna salad into a realm beyond the ordinary.
Yield: 4 servings
3/4 pound tuna steak
3/4 teaspoon salt
2 cloves garlic
1/2 cup mango nectar
2 tablespoons red wine vinegar
1 tablespoon olive oil
3 tablespoon chopped fresh mint
1 1/2 cups cooked pinto beans
1 yellow bell pepper, diced
1 cup halved cherry tomatoes
3 scallions, thinly sliced
Preheat the broiler. Sprinkle the tuna with 1/4 teaspoon of the salt. Broil the tuna 4 inches from the heat, turning once, for 7 minutes, or until the fish just flakes when tested with a fork. Set aside to cool, then cut into bite-size pieces.
In a small pot of boiling water, cook the garlic for 2 minutes to blanch. Drain and finely chop.
In a large bowl, combine the remaining 1/2 teaspoon salt, the garlic, mango nectar, vinegar, oil and mint. Stir in the beans, bell pepper, tomatoes and scallions, tossing to combine.
Gently fold in the tuna and serve warm, at room temperature or chilled.
-- Emily Simnitt