Mexican Tuna Salad

Add all ingredients for the dressing into a blender and blend until fully combined and smooth. You can also use an immersion blender for this. 2. ½ cup plain full-fat Greek yogurt,1 teaspoon lime juice,⅛ teaspoon cumin,¼ teaspoon chili powder,¼ teaspoon garlic powder,¼ teaspoon salt,¼ teaspoon pepper,¼ cup fresh salsa,1 teaspoon honey,2 Tablespoons fresh cilantro In a medium mixing bowl, add the drained tuna and flake it apart with a fork. Add the chopped red bell pepper, black beans, corn, red onion, cilantro, jalapeño (if using), lime and salt. Toss to combine. 3. 2 5 oz cans tuna,½ red bell pepper,½ jalapeño,½ cup black beans,½ cup canned corn,¼ cup diced red onions,¼ cup chopped cilantro,¼ teaspoon salt,1 teaspoon lime juice Pour dressing over the tuna mixture and stir until everything is evenly coated. 4. Enjoy immediately or store in the fridge for 3-4 days. Serve on its own, in lettuce wraps, over greens, with tortilla chips or stuffed into a wrap.