2. Mexican Tuna Salad
This protein-packed recipe features chopped romaine lettuce and black beans, complemented by a host of seasonal vegetables that give this dish a tasty, and spicy, flavor.
INGREDIENTS – Salad.
5 oz. Cans Albacore tuna.
1-red bell pepper – diced.
1-can black beans – drained and rinsed.
1-can Kalamata olives – drained and sliced.
1-can corn kernels.
2-Roma tomatoes – diced.
1-romaine lettuce heart – chopped.
¼-cup cilantro – chopped.
2-avocados – sliced.
INGREDIENTS – Dressing
⅔-cup plain Greek yogurt.
⅓-cup full-fat mayo.
1-teaspoon garlic powder.
½-teaspoon cumin powder.
½-teaspoon garlic salt.
1-teaspoon taco seasoning.
METHOD
Take a large mixing bowl and add all of the salad ingredients, along with the canned tuna – toss to combine. In a separate mixing bowl, add the dressing ingredients together and whisk till combined.
Pour the dressing over the salad and toss to combine. Season with salt and pepper to taste. You can serve this meal with tortilla wraps, or as a dip for tortilla chips.