Mezclum salad with papaya, Isabel tuna and cilantro

Mikel López Iturriaga He is a journalist, gastronomic blogger and regular contributor to various media. He has published two recipe books and other issues related to food. He learned some cooking at the Hofmann School, but is still considered an upstart rather than an expert.

Flavor exotic and the colorful and tropical aspect of papaya make this salad light and very suitable for the hottest days- In a pleasant surprise for both the palate and the eye. The dressing, delicate and full of nuances, enhances the taste of tuna to unexpected limits.


  • For 4 people: a lollo lettuce, an oak leaf lettuce, 150 g of Isabel tuna in vegetable oil, half a medium papaya, a bunch of coriander, soy sauce, fresh ginger, a tablespoon of roasted sesame, two tablespoons of juice of lime, soft olive oil and salt.


Clean and dry the lettuce well.

Peel and eliminate papaya seeds. Cut it into slices and set aside.

Make a vinaigrette with two tablespoons of soy sauce, lime juice, fresh ginger grated to taste, toasted sesame and 6 tablespoons of a mild olive oil. Rectify salt, if necessary.

Mount the plate making a bed with lettuce, with papaya, tuna in vegetable oil and about 12 whole leaves of cilantro on top. Water with the vinaigrette and serve immediately.