DOLE SUNSHINE mango kahuna tuna salad


    • 1 1/2 cup Dole Sunshine frozen mango chunks, thawed
    • 1/3 cup mayonnaise
    • 1/3 cup Cilantro Avocado Yogurt Dressing, Bolthouse Farms brand (found in refrigerated section), or something similar in a yogurt based dressing
    • 1 teaspoon sea salt
    • 1 teaspoon coarse ground pepper
    • 3 cans (7 oz.) albacore tuna, in water, drained
    • 5 medium sized green onions, sliced thinly with tops
    • 1 1/2 cup celery, sliced with some green leaves chopped
    • 1/2 cup deli style green (with pimentos) and black olives (pitted), in oil (about 3-4 Tbl.), sliced (Note: Olive mixes can be found in most grocery store delis) + more for garnish
    • 1 1/2 cup purple cabbage, chopped
  • Method
    1. Put the thawed mango chunks, mayonnaise, cilantro avocado yogurt dressing, salt and pepper in a food processor. Pulse and blend into a thick creamy mixture. Set aside.
    2. In a large bowl, combine the tun, green onions, celery, olives/oil, and cabbage. Toss and blend breaking some of the tuna chunks into smaller pieces. Add about three-fourths to one cup of the dressing. Toss and blend.
    3. Refrigerate at least an hour before serving. Use the extra dressing for garnish/serving.
    4. Serving Suggestions:
      1. Use hot dog buns and fill with the tuna salad. Hamburger buns also work well.
      2. Roll up tuna in tortillas.
      3. Stuff pita pockets with the tuna.
      4. Serve with greens making a salad.

    Crafted By

    Ally Phillips

    Yield6+ servings

    Click Here for Navigation