Tex-Mex Style Tuna Salad
Cooking fresh, seasonal carrots with butter and apple cider brings out their natural sweetness. This dish is perfect for a weekday meal or for any special meal and holidays! It tastes even better the next day.
1 can (6.5 oz), drained [167 g] Tuna in Water (Canned)
1 tbsp [15 g] Mayonnaise (made with avocado oil)
1 Tbsp, chopped [5 g] Red Onions
0.25 cup, chopped [2
8.5 g] Red Bell Pepper
1 tbsp [1 g] Cilantro
0.25 tsp [0.53 g] Cumin
0.25 tsp. [0.25 g] Himalayan Pink Salt
2 leaf [40 g] Romaine Lettuce
Directions
Drain the tuna and add to a mixing bowl.
Add the mayonnaise and mash until tuna is mixed well.
Chop onion and bell pepper into a small dice. Add to the tuna.
Chop cilantro very fine and add, along with the cumin and salt.
Serve on lettuce leaves