#flavoured rum recipe
As days are getting much warmer, I like taking a break to lunch in the sun, in the garden when I can, and oftentimes, that lunch is a refreshing salad. This very slightly tipsy Rum Tuna and Mango Rice Salad is a special one! Happy Tuesday!
Ingredients (serves 2):
- 3 tablespoons Ginger, Lime and Chili Sauce
- 2 tablespoons Ginger and Lime Rum
- ½ small onion
- ½ large, ripe mango
- 1 ripe avocado
- 60 grams/2 ounces canned tuna, kept in water
- 2 cups cooked white rice, cooled
- 2 sprigs Garden Chervil
In a large bowl, combine Ginger, Lime and Chili Sauce andGinger and Lime Rum, stirring until well-blended.
Finely chop onionand add to the bowl.
Scoop out mango flesh, and cut into dices. Add mango dices to the bowl.
Peel, pit and dice avocado, adding to the bowl as well. Then, add tuna, and stir gently to combine.
Finally, add the rice, and gently toss to mix in the rum,sauce,fruitandtuna.
Chill in the refrigerator, at least a couple of hours.
Roughly chop Garden Chervil.
ServeRum Tuna and Mango Rice Salad, sprinkled with choppedGarden Chervil.
