Tuna Salad with Mango, Watermelon and Creme Fraiche
Peel mango peel and the cut pulp from the pit in thick slices. Cut the mango and watermelon flesh into 1-1.5 cm (approximately 1/2 to 3/4 inch) cubes and cut watermelon into pieces. Cut the tuna into cubes and mix with the prepared fruit, lemon juice and lime juice.
Place in a small bowl and garnish with cilantro leaves. To serve, fold the cream into the creme fraiche and top the salad with the cream mixture.