Caribbean tuna & mango salad
A Caribbean lunch for the galley that copes with rough seas, about 20 min hands-on.
- Lunch
- Caribbean
- ⏱ 20 min
- 🌊 Sea tolerance 4/5
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Canned tuna240 g (60 g)
- Mango320 g (≈ 1.5 mangos) (80 g)
- Red onion80 g (≈ 0.5 onion) (20 g)
- Bell pepper160 g (≈ 1.5 peppers) (40 g)
- Lime60 g (≈ 1 lime) (15 g)
- Coriander / cilantro12 g (3 g)
- Extra-virgin olive oil32 g (8 g)
- Romaine lettuce160 g (40 g)
Method
- Dice mango, pepper and red onion.
- Toss with flaked tuna, lime juice, oil and coriander.
- Serve on the lettuce.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Fish — always check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 201
- protein
- 14 g
- fat
- 9 g
- carbs
- 19 g
- sugar
- 14 g
- fibre
- 4 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes