Mexican tuna salad with bell pepper
Mexican tuna salad with bell pepper: 415 kcal and 38 g protein per serving, ready in 15 minutes. Nutrition calculated from the ingredients.
Ingredients
- 12 g Olive oil
- 10 g Balsamic vinegar
- 80 g Romaine lettuce (shredded)
- 120 g Canned tuna in water (drained)
- 110 g Bell pepper (in strips)
- 15 g Pumpkin seeds
- 3 g Cumin
- 3 g Paprika powder
- 15 g Jalapeño (in thin rings)
- 20 g Lime (juice)
Instructions
- Wash 80 g Romaine lettuce, spin dry and put in a bowl.
- Prepare 110 g Bell pepper and add.
- Place 120 g Canned tuna in water on top.
- Whisk a dressing from 12 g olive oil, 10 g balsamic, salt and pepper and pour over.
- Toast 3 g cumin and 3 g paprika powder for 30 seconds until fragrant; season with 15 g jalapeño and the juice of half a lime.
- Sprinkle with 15 g Pumpkin seeds and serve immediately.
Nutrition per serving
- 415 kcal
- 38 g protein
- 19 g carbs
- 22 g fat