Ingredients
For the Salad:
- 4 cups chopped romaine (about 1 and 1/2 romaine hearts)
- 2 cans Safe Catch Seasoned Elite Cajun tuna (unflavored tuna works too), drained
- 1 2.25 ounce can sliced black olives, drained
- 1 avocado, diced
For the Dressing:
- 1 cup mayo
- 3/4 cup finely chopped cilantro
- 1 tablespoon white wine vinegar
- Juice of 1 whole lime
For the Pico:
- 2 roma tomatoes, seeded and diced
- 1/3 cup diced red onion
- 1/3 cup chopped cilantro
- 1/8 cup finely diced jalapeño
- Juice of 1/2 lime
Instructions
- Combine all salad ingredients in a large bowl, flaking tuna when removing from the can
- In a seperate smaller bowl add all pico ingredients and stir to combine
- Add to the large salad bowl
- In the same bowl, add all dressing ingredients and stir well to combine
- Add the dressing to the large salad bowl
- Stir all ingredients together well and add extra chopped red onion, tomato or avocado if you wish!
Find it online: https://www.wholekitchensink.com/mexican-chopped-tuna-salad/