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Tuna salad


  • 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


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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