Salad with tuna, peppers, mango and almonds

Method

1. Roast the peppers in the oven (220°C), turning them occasionally to make sure that they do not burn. 
2. Lightly toast the almond slivers. 
3. Peel the mango, cut into long, thin slices and dress it with the lime juice, the oil, a pinch of salt and a generous amount of black pepper. 
4. Drain the tuna. 
5. Remove the skin from the peppers and cut them into squares. 
6. Mix the peppers, mango and tuna and toss lightly. 
7. Add the salad leaves just before serving to ensure that they keep their freshness and fragrance. 
8. Garnish with the almond flakes and serve!

Chef's tip

If the taste of lime is too sharp for you, try replacing it with a good balsamic or apple vinegar.

Serving suggestion

Serve with some nice homemade crusty bread and, if you plan on eating more, with a fish-based main course. 

Wine selection

Prosecco DOC Spumante Extra Dry 750ml, Chardonnay, pinot grigio or still rosé wine.

Family tip

If you want to make this dish even lighter, use tinned RioMare tuna in water.

Dish history

This whole, very colourful dish evokes memories of Mediterranean summers and sunny days spent at the beach. The taste of the exotic mango with the Italian bell peppers, green leaves, tuna and almonds, makes this a balanced, highly nutritious salad, ideal for those watching their weight too. The perfect dish for a tasty, yet simple, lunch or dinner, great served with some homemade bread.