INGREDIENTS
2 5 ounce cans
ned tuna in water
1
garbanzo beans
1
kidney beans
1
Avocado
7 1/3 tbsp
Coriander
2
Garlic cloves
1
Jalapeno, small
1
Lime
1/4 cup
Red onion
2
Roma tomatoes
4 cups
Romaine lettuce
1
sliced back olives
2 tbsp
Mayo
1/4 tsp
Mustard, dry
1 cup
Pico de gallo, fresh
1
Black pepper, fresh ground
1/4 tsp
Sea salt
1
Sea salt
3 tbsp
Olive oil, extra-virgin
1
Juice
1/2 cup
Mexican blend cheese
3 tbsp
Sour cream