I often make this salad for lunch. It is not too difficult to make, and the Thai-style dressing is delicious together with the mango and seared tuna. The dressing has Thai bird’s eye chili, which is a very spicy kind of chili, so if you aren’t sure if you can handle the heat, go slowly, and start by only adding ¼ chili or leave the chili out completely.
It’s a rather substantial salad that is hearty and filling enough to serve as a complete meal. If you make a big portion, you can also have it as a light dinner. Best served cold.