INGREDIENTS
1 large Zespri SunGold Kiwifruit (peeled weight 120 g)
1 tin tuna chunks, drained (140 g drained weight)
2 tablespoon mayonnaise
1 large stalk spring onion, finely sliced
1 stalk fresh coriander, roughly chopped
2 red bird chillies, finely sliced
1 tablespoon lime juice
¼ teaspoon salt
Bread of your choice*
Butter for spreading
Salad garnish: lettuce leaves, sliced tomatoes
*Crusty baguette, sliced wholemeal, etc.
METHOD
- Cut Zespri SunGold Kiwifruit into 1 cm cubes and set aside.
- Flake tuna coarsely and stir in mayonnaise. Add remaining ingredients and mix gently to combine. (If not using immediately, cover and chill.)
- Toast bread, spread lightly with softened butter and lay lettuce and tomatoes on buttered bread. Top generously with tuna salad and serve immediately.
Developed exclusively for Zespri by popular Malaysian chef Rohani Jelani
