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

... Read more.


  • 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)


  • 1.

    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

  • 2.

    Peel your prawns and keep in the fridge until you are ready to use them,

  • 3.

    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.

  • 4.

    Mix the vegetables together with a little seasoning and some of the olive oil,

  • 5.

    Now this is the fun part, it’s up to you, arrange everything on your plates,

  • 6.

    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,

  • 7.

    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)

  • 8.

    Now present to your friends and enjoy

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 384kj
  • Fat Total 24g
  • Saturated Fat 3g
  • Protein 20g
  • Carbohydrate 23g
  • Sugar 15g
  • Sodium 782mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
0 comments • 1 rating