- 6 oz tuna fillet (fresh or frozen)
- 2 cups spinach leaves
- 1 cup papaya, diced
- 1 red onion, sliced
- 1 tablespoon capers
- 1 tablespoon olives
- 1 Roma tomato, sliced
- 2 tablespoons balsamic vinegar
Directions:Season the tuna with salt and pepper. Sauté each side in a frying pan. In a separate bowl, add the spinach, cooked tuna, onion, capers, olives, tomatoes, papaya and coat with the balsamic vinegar. Delicious!
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