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Summer Prawn and Tuna Salad

Recipe submitted by Steven216

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When I think of summer, I think of Christmas, and when I think of Christmas, I think seafood.

Living on the Sunshine coast always means that throughout summer, all of your friends and family want to visit you, and that means entertaining. This little recipe can be as simple or as challenging as you want to make it, though I see it as a really fun and colourful dish that is sure to impress your friends, without stressing you out too much that you can’t enjoy their company.

Serves 4

Ingredients

16 fresh cooked prawns i like the king prawns from mooloolaba)
2 tuna steaks, around 120gms each
100g (16) snow peas, trimmed, cut into fine strips
1 medium red capsicum, cut into fine strips
1 carrot, peeled and cut into fine strips
6 cherry tomatoes , cut in half
1 stem fresh celery
Fresh young mint
1 lime, cut into thin slices
1 mango, must be ripe
80mls nice whole egg mayonnaise
Sea salt and white pepper for seasoning
100g avocado (pureed with a little lime juice, or you can buy a good puree in your local deli)
Extra virgin olive oil infused with chilli (once again, you can find this in your deli)

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Method

For the Mango Mayo peel and pip your mango, place in a food processor with the mayonnaise and blend til smooth, season with the salt and pepper, you may need a little warm water if it is too thick
Peel your prawns and keep in the fridge until you are ready to use them,
Cut the Tuna into nice little brick like shapes and sauté them off in olive with salt and pepper trying to get a nice brown around the outside without cooking the Tuna too much. Cut into even sizes (this dish is designed to be eaten with just a fork.
Mix the vegetables together with a little seasoning and some of the olive oil,
Now this is the fun part, it’s up to you, arrange everything on your plates,
I like to place the avocado on the plate and smear it across so all of the salad and seafood gets a little, then spoon the mango mayo around in little dollops with the cherry tomatoes and tuna placed on top,
I then arrange the prawns and lime parallel to this, then through the middle I get creative with my sliced vegetables and fresh mint leaves and splash a little more of the chilli infused olive oil around the plate, remember this can be a little little spicy so if you don’t like too much spice then be sparing with the chilli oil (it’s ok to just substitute with a good quality extra virgin olive oil for this purpose)
Now present to your friends and enjoy