1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Sieve, 1 Can opener, 1 Citrus juicer
1 Cut lime in half and squeeze. Mix 1 tablespoon juice with yogurt mayonnaise, yogurt, mustard and salt and pepper to taste.
2 Drain the tuna and shred into flakes. Peel mango and the cut flesh into thin strips off the pit (this is particularly easy with a potato peeler). Rinse dill, shake dry and coarsely chop the dill fronds. Rinse scallions, trim and cut into thin rings.
3 Rinse tomatoes, cut out the stems and cut the tomatoes into slices. Rinse endive, trim and cut lengthwise into thin strips.
4 Distribute tomatoes on a plate. Arrange tuna, mango slices, scallions and dill evenly over it and drizzle with the dressing. Season with sea salt and pepper. Sprinkle with the endive and serve immediately.