1 to 2 unripe mangoes (1 lb/500 g in total), peeled and pitted, then thinly sliced into matcsticks
1 teaspoon salt
1 lb (500 g) fresh tuna steaks, grilled and denobaned, fresh flaked
3 to 4 shallots, peeled and sliced
1 teaspoon ground white pepper
3 tablespoon thick coconut milk
Cooking Directions:
- Place the mango shreds in a colander. Sprinkle the salt over them and mix well. Set aside to drain for 10 minutes, then squeeze the mango to remove as much liquid as possible.
- Place the mango in a large salad bowl. Add the flaked tuna, shallots, pepper and coconut milk, toss well, serve chilled.
