Tropical tuna and pineapple salad

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How to make Tropical tuna and pineapple salad

  • Yield : 4
  • Prep Time : 0:30
  • Cook Time : 0:25
  • Total Time : 0:55

Ingredients

  • 432g can pineapple slices in juice
  • 1/2 cup white long-grain rice
  • 1/3 cup whole-egg mayonnaise
  • 1 tablespoon white wine vinegar
  • 1 small carrot
  • 1 1/2 cups shredded iceberg lettuce
  • 1/4 small red cabbage, shredded
  • 425g can tuna in oil, drained, flaked
  • 2 green onions, thinly sliced
  • 1/3 cup fresh mint leaves
  • 2 tablespoons shredded coconut, toasted

Method

  • Step 1 Drain pineapple, reserving juice. Place rice, 1/2 cup water and 1/2 cup reserved pineapple juice in a large saucepan. Cover. Bring to the boil over medium-high heat. Reduce heat to low. Simmer for 12 minutes or until liquid is absorbed. Set aside for 30 minutes to cool.
  • Step 2 Meanwhile, place pineapple on a large plate lined with paper towel. Pat dry with extra paper towel. Heat a chargrill pan over medium-high heat. Cook pineapple, in batches, for 3 minutes each side or until beginning to caramelise and char. Transfer pineapple to a chopping board. Cut each piece in half.
  • Step 3 Place mayonnaise and vinegar in a small bowl. Season with salt and pepper. Stir until smooth.
  • Step 4 Using a julienne peeler, cut carrot into long thin strips. Place carrot, rice, pineapple, lettuce, cabbage, tuna, onion and mint in a serving bowl. Season with salt and pepper. Toss to combine. Sprinkle with coconut. Drizzle with mayonnaise mixture. Serve.

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