Citrus Tuna Mango Salad

• 140 g canned light tuna in water, drained — Canned light tuna in water, drained
• 100 g fresh mango, diced — Fresh mango
• 120 g, drained and rinsed — Canned chickpeas, drained and rinsed
• 80 g, diced — Cucumber with peel
• 70 g, diced — Raw red bell pepper
• 20 g fresh lime juice — Fresh lime juice
• 9 g (2 tsp) extra-virgin olive oil — Extra-virgin olive oil
• 5 g, finely sliced — Fresh chives
• 0.5 g ground black pepper — Ground black pepper
• 0.7 g fine salt — Fine salt

Method

1. 1Measure ingredients: Whisk the lime-chive dressingMeasure lime juice, extra virgin olive oil, chives, black pepper, and salt using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Whisk the lime-chive dressingWhisk the lime juice, olive oil, 2.5 g chives, black pepper, and salt for 30 seconds until cloudy and briefly emulsified.30 secLook for: The lime-chive dressing looks cloudy with no visible salt crystals.Safety: Use clean utensils and keep the lime-chive dressing chilled while preparing the tuna and produce.
3. 3Prepare the tuna, mango, chickpeas, cucumber, and pepperPress excess water from the tuna and flake it. Rinse and dry the chickpeas.Look for: The ingredients are fully prepared and ready for the next action.
4. 4Dice the mangoDice the mango, cucumber, and red pepper to 1.5 cm, and pat the cucumber and red pepper dry.Look for: The tuna remains in distinct flakes and the mango, chickpeas, cucumber, and red pepper release no visible water.Safety: Use tuna and chickpeas from intact cans, avoid sharp lid edges, and use a stable board for the slippery mango.
5. 5Toss with the lime-chive dressingGently toss the tuna, mango, chickpeas, cucumber, and red pepper for 30 seconds with all of the lime juice, olive oil, black pepper, salt, and 2.5 g chive dressing. Spoon into one bowl.30 secLook for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Add the remaining 2Add the remaining 2.5 g chives, distributing the food evenly across the pan or dish.Look for: The mango keeps its shape, the tuna remains flaky, and every component has a sheen from the lime-chive dressing.Safety: Serve cold and refrigerate within 2 hours.