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Prep Time

Prep Time

15 min

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Total Time

1 hr

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Calories per serving


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Ingredients (10)
  • 1-1/2 cups frozen DOLE® Mango Chunks, partially thawed
  • 1/3 cup mayonnaise
  • 1/3 cup cilantro avocado yogurt dressing (or other yogurt-based dressing)
  • 1 teaspoon sea salt
  • 1 teaspoon coarse ground pepper
  • 4 cans (7 oz.) albacore tuna, in water, drained
  • 5 medium green onions, sliced thinly with tops
  • 1-1/2 cups celery, chopped
  • 1/2 cup oil-cured green and black olives, sliced
  • 1-1/2 cups purple cabbage, chopped
  1. Combine mango chunks, mayonnaise, yogurt dressing, salt and pepper in a food processor. Pulse and blend into a thick creamy mixture. Set aside.
  2. Combine tuna, green onions, celery, olives, 3 tablespoons oil from olives, and cabbage in a large bowl. 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. NOTE: Mango may also be chopped and folded into tuna salad instead of blended into dressing.

    SERVING SUGGESTIONS: Use hot dog or hamburger buns and fill with the tuna salad. 
    Roll up tuna in tortillas.
    Stuff pita pockets with tuna.
    Serve with greens to make a salad.