Quick as a flash, Mexican-style tuna salad is here to save your lunchtime quandary over guessing "what to eat..." Paprika, cumin, chili and lime vinaigrette? Yes, please.
In a small bowl, combine all the ingredients for the vinaigrette, season to taste, and whisk until well emulsified.
½ cup olive oil, 2 tbsp. apple cider vinegar, 2 tbsp. fresh lime juice, 1 garlic clove, ½ tsp. chili powder, ½ tsp. paprika, ½ tsp. cumin, Sea salt and freshly ground black pepper
In a separate salad bowl, combine all the ingredients for the salad.
1 ½ cups cooked tuna, 4 to 5 cups mixed greens, 1 bell pepper, 1 zucchini, 2 green onions, ½ cup mixed black and green olives, 1 cup cherry tomatoes, ¼ cup fresh cilantro
Drizzle the vinaigrette over the salad and gently toss.