Ingredients:

• 1 – 180 grams Century Tuna Lite, drained
• ½ cup crushed pineapple, drained, reserve syrup
• 1 cup diced ripe mango
• 1 cup water
• 2 pcs clear gelatin sheets

Vinaigrette
 

• 2 tablespoons lime juice
• 2 tablespoons honey
• ¼ cup extra virgin olive oil
• ½ teaspoon chopped fresh mint leaves
• Salt and pepper to taste
• ¼ cup quartered cherry tomato
• 1 cup ripe mango balls pineapple rings, and assorted lettuce for garnish

Procedure:

In a bowl, mix together crushed pineapple and diced ripe mango, set aside. Pour water and pineapple syrup in a sauce pan and allow it to boil. In a bowl with cold water soak gelatin sheets until soft and drop it in the water and pineapple syrup mixture and turn off the heat. Mix well. Divide pineapple and mango mixture into three parts and place it in a mold or ramekin. Pour in syrup mixture and chill until gelatin sets.

Combine lime juice, honey, olive oil and mint leaves in a bowl and season with salt and pepper.

To assemble: In a salad plate, place a slice of pineapple and top with molded pineapple and mango. Toss tuna and lettuce with vinaigrette and place on top of the molded pineapple and mango. Garnish with cherry tomato and ripe mango balls on the side.

Makes 4 servings.