Marshallese Tuna Breadfruit Salad

Ingredients

• 2 cans tuna, drained
• 1 lb breadfruit or waxy potato, peeled and cubed
• 1 cucumber, diced
• 1/3 cup mayonnaise or coconut cream
• 3 tbsp neutral oil
• 1/2 small red onion, very thinly sliced
• 3 scallions, thinly sliced
• 1 red chili, minced
• 4 cups crisp salad greens
• 3 limes, 2 juiced and 1 cut into wedges
• 1 tsp fine salt, plus more to taste
• 1/4 cup chopped cilantro or parsley

Steps

1. Put the cubed breadfruit or potato in a saucepan, cover with cold salted water, and simmer for 12 to 15 minutes, until tender to a knife but not falling apart.
2. Drain and spread the cubes on a tray to cool completely, at least 15 minutes. Dressing them hot makes them absorb everything and go pasty, and the salad is served cool.
3. Soak the sliced red onion in iced water for 10 minutes to soften its bite, then drain and pat dry.
4. Whisk the lime juice, mayonnaise or coconut cream, oil, chili, and 1/2 teaspoon salt into a dressing. Taste it: it should be sharper than seems comfortable, because the starchy cubes will mute it.
5. Fork the drained tuna into large flakes rather than mashing it into paste.
6. Fold the cooled cubes, tuna, cucumber, drained onion, and scallions into the dressing, tossing gently so the tuna stays in pieces.
7. Chill for 10 minutes, then taste again and adjust the salt and lime.
8. Serve cold on a bed of the salad greens with the cilantro and lime wedges.

Allergen note: Contains egg, fish and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.