This is amazing on toast, a sushi bowl, in a baked sweet potato, on a bed of salad, I love it.
INGREDIENTS:
1 can of tuna in spring water
1 tbsp extra light mayo
1tbsp Dill finely chopped
1 Tomato slicked
Tabasco
Jalapeños
Rye bread to toast
DIRECTIONS:
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In a large bowl mash tuna, mayo and season with salt & pepper
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Finely chop the dill and add to the mix
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Toast your bread
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Slice tomato
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Spread Tuna mix on toast, top with sliced tomato and sliced jalapenos
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Spicy
To make your own sushi bowls just grab some cooked brown rice or even quinoa, chopped cucumbers, shredded carrots, radish and avocado. Top with spicy tuna and jalapenos - boom deliciousness
NOTES:
Cals (on rye): 220
Carbs: 22g Fat: 2g Protein: 30g.