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Tropical tuna and pineapple salad recipe
Tropical tuna and pineapple salad recipe
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Quick and refreshing pineapple, tuna, and cabbage rice salad for a speedy meal.
Ingredients:
  • 432g can pineapple slices in juice
  • 100.00 gm white long-grain rice
  • 81.68 gm whole-egg mayonnaise
  • 20.00 ml white wine vinegar
  • 1 small carrot
  • 375.00 ml shredded iceberg lettuce
  • 1/4 small red cabbage, shredded
  • 425g can tuna in oil, drained, flaked
  • 2 green onions, thinly sliced
  • 82.50 ml fresh mint leaves
  • 10.40 gm shredded coconut, toasted
Instructions:
  • Separate the pineapple from its juice, saving the juice. Combine rice, 1/2 cup water, and 1/2 cup of the reserved pineapple juice in a large saucepan. Cover and bring to a boil over medium-high heat. Lower the heat and simmer for 12 minutes until the liquid is absorbed. Let it rest for 30 minutes to cool.
  • Place the pineapple on a paper towel-lined plate and gently pat dry with extra paper towel. Heat a chargrill pan over medium-high heat and grill the pineapple in batches for 3 minutes on each side until it starts to caramelize and char. Transfer the grilled pineapple to a chopping board and cut each piece in half.
  • In a small bowl, combine mayonnaise and vinegar. Season with salt and pepper, then stir until smooth.
  • Cut the carrot into long thin strips using a julienne peeler. Place the carrot, rice, pineapple, lettuce, cabbage, tuna, onion, and mint in a serving bowl. Season with salt and pepper, then toss to combine. Sprinkle with coconut and drizzle with the mayonnaise mixture before serving.

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