Mangoes are on sale right now for $1.00 each and because I’m still in a tropical state of mind, having just got back from Hawaii, I’m taking advantage of this sale; regardless of the snow and below zero (with the wind chill factor) temperature outside! We ate a lot of crab cakes on the island of Kauai but crab is not in my budget so I’m making tuna cakes instead. For this dish, I’m putting down a layer of salad greens with a mango and avocado salad placed on top of that and then we add the tuna cakes. You want to use ripe mangoes. When buying mangoes, squeeze gently. A ripe mango will give slightly. If you can’t find any ripe ones, place in a paper sack and leave on your counter for a couple of days, which will help ripen them. This is quick, easy, inexpensive, full of flavor and healthy!
Mango and Avocado Salad with Tuna Cakes
Prep Time: 15 minutes
Cook Time: 6 minutes
Serves: 4 for approx. $10.85
Ingredients:
- 2 mangoes, peeled and cubed
- 1 avocado, skin and pit removed and flesh cut into cubes
- 4 celery stalks, sliced
- 2 tablespoons fresh lime juice
- 2 tablespoons sesame oil (you can use extra-virgin olive oil if you need to but the sesame adds a different note)
- 1/2 teaspoon minced ginger
- 1/8 to 1/4 teaspoon salt
- cooking spray
- 12 ounces chunk light tuna packed in water, drained
- 2 tablespoons onion, finely chopped
- 1/4 cup panko
- 2 eggs
- 12 ounce bag of salad greens
Directions:
For the mango and avocado salad –
Combine mango, avocado, and celery together. In small bowl, add lime juice, sesame oil, minced ginger and salt. Whisk. Pour half of dressing on mango mixture and set aside (you want to let it sit for about 10 minutes or you can cover and fridge for up to an hour.) Reserve the rest of the dressing for later.
For tuna cakes –
Heat a skillet over medium heat and coat with cooking spray. Mix the tuna, onion, panko and eggs in a medium bowl. Form into 16 small cakes, about 1 inch in diameter. Cook the cakes in the skillet until browned, about 3 minutes per side.
To serve…divide greens onto 4 plates. Top with 1/4 mixture each of mango/avocado salad. Top mango mixture with 4 tuna cakes. Drizzle with remaining dressing (as desired, go lighter then add more as needed.) Season with a bit of salt and pepper if desired.