Seafood Slaw

Ingredients:
150 g salad macaroni, cooked
1 can (234 g) Fresh Cut Crushed Pineapple, drained (reserve syrup)
150 g yellow fin tuna steak or fillet, drak meat trimmed off
150 g shrimps (suahe)
150 g cabbage, shredded
1 stalk celery, cut into thin diagonal strips

Dressing:
1 1/4 cups mayonnaise
3 tbsp pickle relish
1 1/4 tsp iodized fine salt
1/8 tsp pepper
1 tsp snipped parsley (optional)


Directions:
1. Divide pineapple syrup. Marinate fish in pineapple syrup with 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt) for 10 minutes. Do the same for shrimps. Simmer both until cooked. Drain and dice fish. Peel and slice shrimps. Set aside.
2. Combine dressing ingredients and blend with salad macaroni, fresh cut crushed pineapple, fish, shrimps, cabbage and celery. Chill for about an hour.

Makes 12 servings.


Source: Del Monte Kitchenomics