Cilantro Tuna Salad With Lime And Cashews

• 2 Cans tongol tuna, drained well
• 2 organic green onions sliced thin
• 2 organic limes juiced
• 1/2 organic red bell pepper diced
• 1/4 packed firm organic cilantro, chopped very thin
• 1 1/2 Tablespoon Mayo (Organic Canola)
• 1 Tablespoon whole grain mustard
• dash of ground red pepper or flakes (depending on your level of heat)
• few turns of fresh black pepper
• 1 cup organic raw cashews

1. Mix everything but cashews together. Don't break tuna too much or cause it to become a paste. You want chunks in this salad. Once mixed well, take a taste, refrigerate for a few hours and then add cashews before serving/eating. Suggestions for how to serve include in a sandwich wrap, on stone ground wheat crackers, or just by itself.

tongol tuna, green onions, red bell pepper, cilantro, whole grain mustard, ground red pepper, black pepper, cashews

Taken from www.epicurious.com/recipes/member/views/cilantro-tuna-salad-with-lime-and-cashews-50085435 (may not work)