• 2 cooked tuna steaks, cut into 2-inch pieces (about 3 cups)
• 1 cup ripe mango, diced
• 1 red bell pepper, seeded and chopped
• 1/2 cup scallions, chopped
• 2 tbsp fresh cilantro, chopped
• 1/2 cup reduced-sodium chicken or vegetable broth
• 1 1/2 tbsp natural peanut butter, unsalted
• 1 tbsp rice wine vinegar
• 1 tbsp fresh lime juice
• Sea salt and ground black pepper, to taste
• 4 Bibb lettuce or radicchio leaves
• 4 tbsp dry roasted peanuts, unsalted


  1. In a large bowl, combine tuna, mango, red pepper, scallions and cilantro. Toss to combine and set aside.
  2. In a small bowl, whisk together broth, peanut butter, vinegar and lime juice. Add it to tuna mixture and toss gently to coat tuna and vegetables. Season, to taste, with salt and black pepper.
  3. Arrange lettuce leaves on separate plates and spoon 1/4 of tuna mixture into each. Top with roasted peanuts just before serving
  4. Cut the fruit for supper!