2 (6 ounce) cans solid white tuna in water
4 cups mixed spring greens or mesclun salad mix
1 (6 ounce) bottle red pimentos, julienned
1½ cups (about 1 large) ripe papaya (but not too soft) seeded, and cut in ½" cubes
1 cup (about 4 pieces) Roma tomatoes, cut in ½" cubes
¾ cup green bell pepper, cut in ¼" pieces
¾ cup (about 2 stalks) celery, cut in ½" pieces
¾ cup (1 medium) cucumber, peeled and cut in ½" cubes
½ cup red onion, cut in ¼" pieces
¼ cup green onions, chopped
¼ cup fresh cilantro leaves, stems removed
Honey Lime Vinaigrette (recipe follows)

Garnish:
cilantro leaves
roasted peanuts, chopped
Belgian endive leaves

Drain the tuna and flake with a fork. Arrange the salad greens on 4 plates. Toss the remaining ingredients with the Vinaigrette. Divide the vegetable mixture evenly between the 4 salads, mounding it on top of the greens. Garnish with endive leaves, cilantro and peanuts.

Honey Lime Vinaigrette
¼ cup honey
¼ cup fresh lime juice
¼ cup canola oil
3 tablespoons white balsamic vinegar
2 tablespoons olive oil
2 tablespoons chopped shallots
2 tablespoons jalapeño peppers
4 teaspoons Chef Paul Prudhomme's Pork and Veal Magic®
2 teaspoons Dijon mustard
2 teaspoons lime zest

Place all ingredients in a large bowl and whisk until fully blended.