Grilled Tuna And Mango Salad

Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Chill: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 287
  • Fat: 13.5g
  • Saturated fat: 2.5g
  • Protein: 30.6g
  • Carbohydrate: 10.6g
  • Fiber: 1.5g
  • Cholesterol: 52mg
  • Iron: 1.8mg
  • Sodium: 543mg
  • Calcium: 32mg


  • 3 (5-ounce) tuna fillets
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • Cooking spray
  • 1 cup peeled and cubed mango (about 1 large)
  • 1/2 cup chopped celery
  • 2 tablespoons chopped pecans, toasted
  • 1 1/2 tablespoons fresh thyme leaves
  • 1/4 cup light mayonnaise
  • 2 tablespoons prepared extra-hot horseradish
  • 4 green leaf lettuce leaves


  1. Sprinkle tuna with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place tuna on rack; grill, covered, about 5 minutes on each side or until fish flakes easily when tested with a fork. Remove from grill; cut tuna into bite-size pieces. Let cool 10 minutes.
  2. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, mango, and next 5 ingredients. Add tuna; toss gently. Cover and refrigerate 30 minutes or until thoroughly chilled.
  3. Place a lettuce leaf on each of 4 individual serving plates. Spoon about 1 cup tuna mixture onto each lettuce leaf.
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