INGREDIENTS:
425g can Tuna in brine, drained & flaked
400g can Edgell Chick Peas, drained
¼ cup finely chopped spring onions
1 mango, sliced
½ cup low fat mayonnaise
Grated rind and juice of 1 lime
2 tablespoons desiccated coconut
METHOD: 1. Combine tuna Edgell Chick Peas, spring onions and mango and
place into a serving dish.
2. Blend mayonnaise with lime rind, juice and coconut and spoon
over salad.
