This is amazing on toast, a sushi bowl, in a baked sweet potato, on a bed of salad, I love it.
1 can of tuna in spring water
1 tbsp extra light mayo
1tbsp Dill finely chopped
1 Tomato slicked
Rye bread to toast
In a large bowl mash tuna, mayo and season with salt & pepper
Finely chop the dill and add to the mix
Toast your bread
Spread Tuna mix on toast, top with sliced tomato and sliced jalapenos
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
Cals (on rye): 220
Carbs: 22g Fat: 2g Protein: 30g.