Fish Salad

Ingredients:
350 g fresh tuna fillet or 2 large (650 g) tilapia
1 can (234 g) fresh cut crushed pineapple, drained (reserve syrup)
2 stalks celery, diced
1/4 kg potatoes, boiled, peeled and cut into cubes
1/4 kg camote (sweet potato), boiled, peeled and cut into cubes
2 tbsp sweet pickle relish
1 tsp minced onion
1 medium (150 g) carrot, boiled, peeled and cut into cubes
1 cup mayonnaise


Directions:
1. Simmer fish in pineapple syrup with 1 tsp calamansi juice (philippine lemon), 1/2 tsp iodized salt and 1/4 tsp pepper for 8-10 minutes. Drain. Flake into large pieces. Combine with potatoes, camote, celery, pickles and carrots. Set aside.
2. Mix mayonnaise, onion, frseh cut crushed pineapple, 1 1/2 tsp iodized salt and 1/4 tsp pepper. Mix with fish-vegetable mixture. Chill.

Makes 6 servings.
Fish replaces chicken.
Good source of Vitamin C - helps fight common infections.


Source: #724, Del Monte Kitchenomics