When it's too hot to cook, this lunch sized salad really hits the spot!
Ingredients:
170g can albacore tuna (120g when drained)
1/2 cup diced mango
1 1/2 tsps finely chopped hot banana pepper pickles
2 tbsps frozen and thawed kernel corn
1 - 2 tsps lime juice
fresh cracked pepper to taste
2 tbsps white kidney beans
your choice of lettuce
Mix the tuna, lime juice, pepper, corn, beans and hot peppers together. Then gently fold in the mango and serve on a bed of lettuce. Serves 2
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