Shrimp and Tuna Salad
4 servings
20 minutes
Shrimp and tuna salad is a bright and juicy dish inspired by the richness of Pan-Asian cuisine. It harmoniously combines the freshness of vegetables, the exotic sweetness of mango, the creaminess of avocado, and the spiciness of red onion. Tender langoustines sautéed with aromatic spices add a seafood accent to the salad, while tuna adds richness. The dressing made from olive oil, balsamic vinegar, soy sauce, and nut sauce highlights the complexity of flavors. Poached eggs add tenderness and structure as a finishing touch. This salad is perfect for a light dinner or as an exquisite appetizer, allowing you to enjoy a refined balance of flavors and textures.
1
Chop the ingredients for the salad.
- Cucumbers: 2 pieces
- Tomatoes: 2 pieces
- Green salad leaves: 1 bunch
- Mango: 1 piece
- Avocado: 1 piece
- Spring onion: to taste
- Red onion: 1 piece
- Chili pepper: to taste
2
Fry shrimp with favorite spices in olive oil and balsamic vinegar.
- Langoustines (scampi): 10 pieces
- Olive oil: 4 tablespoons
- Balsamic vinegar: 2 tablespoons
3
Prepare poached eggs.
- Chicken egg: 2 pieces
4
Prepare the sauce: mix olive oil, balsamic vinegar, soy sauce, and nut sauce. You can make the dressing directly in the dish without mixing everything separately.
- Olive oil: 4 tablespoons
- Balsamic vinegar: 2 tablespoons
- Soy sauce: 1 tablespoon
- Nut sauce: to taste
5
When all the ingredients are ready, place them on a dish and dress with sauce.
- Canned tuna in brine: 1 jar