Tuna Salad With Mango-Chutney Dressing

Recipes on this page were developed or tested by Cece Sullivan of the Times food staff and were evaluated by staff members.

TUNA SALAD WITH MANGO-CHUTNEY DRESSING 4 servings; approximate preparation time 25 minutes

1/2 cup light mayonnaise

3 tablespoons mango-ginger chutney

2 tablespoons fresh lemon juice

1 tablespoon finely grated fresh ginger

2 (6 1/2-ounce) cans water-packed tuna, drained and flaked

2 medium green onions, minced

2 medium ribs celery, minced

2 cups shredded iceberg lettuce

4 large leaves romaine lettuce

1 mango, peeled and cut into slices

1. Whisk together the mayonnaise, chutney, lemon juice and ginger.

2. In a large bowl, combine the tuna, green onions and celery. Stir in the chutney dressing, cover and refrigerate until ready to serve.

3. Just before serving, stir the iceberg lettuce into the salad. Arrange the romaine lettuce on 4 plates and spoon the salad to one side of each plate. Garnish with slices of mango.

Data per serving Calories 212 Protein 26g Fat 5g Carbohydrates 17g Sodium 357mg Saturated fat 1g Monounsaturated fat 1g Polyunsaturated fat 3g Cholesterol 31mg