SPICY TUNA MANGO PASTA SALAD

SPICY TUNA MANGO PASTA SALAD image

Yield 30 side dish servings

Number Of Ingredients 8

Mangos (2 large), ripe but still firm
Tuna packed in water (1 large can) or about 1 pound fresh cooked, chilled, and shredded
Small shell pasta (1 pound box)
Low Fat Mayonaise (1 quart)
Green Curry Paste (2 to 4 tablespoons)
Fresh ground black pepper (dash) for color
Grated Parmesan cheese (1 pound) OPTIONAL
Plain Breadcrumbs (4 cups) OPTIONAL

Steps:

- Prepare the pasta according to normal directions, drain, cool, and pour into a large mixing bowl. Set aside. - In a smaller mixing bowl, add the Green Curry Paste and pepper to the mayonaise and mix until thoroughly blended. Start with 2 tablespoons and add to your taste. Remember that the tuna, pasta, and mango will offset the bite, so you want it a little spicier than you think it should be. - Add the mayonnaise to the pasta and mix thoroughly. Use a rubber spatula to clean the bowl well. - Cook, cool, and shred the tuna (if preparing fresh) or drain the canned tuna well and shred with a fork. Put the shredded tuna into the small mixing bowl. - Peel and chop the mango into quarter inch dice. You want the mango pieces to be about the same size as the cooked pasta shells. Add the mango to the tuna and mix well. - Add the tuna mango mixture to the pasta, using a wooden spoon or your hands to blend well. - Plate the prepared salad and chill for serving. Add thin slices of mango to the top for garnish if desired. - OPTION Split the salad into casserole dishes lined with breadcrumbs or crumbled saltines, and heat it in a 300F oven topped with shredded parmesan cheese until melted. Do not overheat as the sauce is mayonnaise based and may get oily but the breadcrumbs can only absorb so much liquid.