INGREDIENTS
10 oz
Tuna (2 can best-quality tuna, packed in oil)
3
Avocado (pitted and small diced)
1/2 cup
Red Onion (medium red onion, small diced)
3
Green Onion (small chopped white and green parts)
1
Cucumber (hot-house or 3-4 Persian cucumbers, small diced)
2
Egg(s) (hard-boiled eggs, cooled and small diced)
1
Jalapeno (de-seeded and small minced)
1 tbsp
Red Wine Vinegar
1
Bunch Cilantro (fresh leaves, small chopped)
1/2 tsp
Salt and Black Pepper (adjust as per taste)
1 tbsp
Mustard (stone-ground Dijon mustard)
1 tsp
Oregano
1/2 tsp
Cumin Powder
1/2 tbsp
Sriracha (or Harissa, adjust as per taste)
3 tbsp
Lemon (Juice)
2 tbsp
Olive Oil