3 cups cooked breadfruit (green-ripe)

1 7-oz. can tuna (solid light)

1/2 cup celery, chopped

1/2 cup grated carrots

1/2 cup fine shredded cabbage

2 tsp. green onion, chopped fine

1/2 tsp. salt (or to suit taste)

black pepper

mayonnaise to moisten

2 tbsp. chopped sweet pickles (opt)

Combine breadfruit, tuna, celery, carrot, cabbage and onion. Mix lightly with mayonnaise. Served on lettuce leaves. May be garnished with parsley or a sprinkle of paprika. Serves 6 to 7 people.