Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Cherry tomatoes; halved |
| ¾ cup | Fresh pineapple; diced |
| ¾ cup | Rockmelon; diced |
| ¾ cup | Seedless grapes |
| ¾ cup | Strawberries; halved |
| ½ cup | Diced cucumber |
| 2 \N | Spring onions; finely sliced |
| 1 tablespoon | John West Lemon Grass |
| 2 cans | John West Smoked Tuna Slices; (125 grams), drained |
| 2 tablespoons | Mint; finely shredded |
| 2 tablespoons | Chopped toasted peanuts |
| 2 tablespoons | Lime or lemon juice |
| 2 teaspoons | Brown sugar |
| 2 teaspoons | John West Chill |
| \N \N | Salt; to taste |
DRESSING
Place tomatoes, pineapple, rockmelon, grapes, strawberries, cucumber and spring onions into a large bowl and mix well. Fold through lemon grass, tuna and mint. Add dressing (see next page), mix together gently, sprinkle with peanuts and serve at once. Serve as an entree or part of a Thai meal.
Dressing- Place all ingredients into a small bowl and mix until sugar is dissolved.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.