Tuna Salad (with chilli)
2 lemons, juice only
Drizzle of olive oil
2 cans tuna, your choice of oil-packed or water-packed cans
1 C olives, green or black, chopped
2 green onions, chopped
1 hot pepper, seeds removed if you do not like the extra heat, finely chopped
1/2 tsp red chili flakes
1 head butter lettuce or mixed greens
1 avocado, sliced
Combine the lemon juice, oil, tuna, olives, onions and chili flakes. Mix well. Serve the spicy tuna salad on a crisp lettuce leaf or a bed of mixed greens and top with avocado slices.
This salad can be stored in the fridge for a day or two to maximize the flavors or served immediately. Do not add the avocado slices until serving as they will brown if left open to the air for too long.