1/2 cup roasted peppers (canned in water)
1 6-ounce can white tuna packed in water, drained and flaked
1/2 cup chopped red onion
2 Roma or plum tomatoes, seeds removed, cut in strips
1/2 avocado, sliced
2 cups spring mix or shredded lettuce
1 cup cherry or grape tomatoes
1 carrot, peeled into strips
Optional: small ripe olives, pepperoncini (Italian peppers), or artichoke hearts, for garnish
Make a main-meal salad lunch or light dinner for 2 with a can of tuna and a ring mold, such as a 4-1/2-inch diameter mini-spring-form pan or an empty can with the top and bottom cut out (a 28-ounce can is about 4 inches in diameter).
Place the mini-spring-form pan (without the bottom) or other ring mold on a serving plate. Line with the roasted peppers and spread the tuna over it. The next layer is the chopped onion, then the tomato strips, pressing down lightly on each layer. Top with the avocado slices. Carefully remove the mold. Arrange spring mix or other shredded lettuce around the "cake" and decorate the plate with small tomatoes and carrot strips. Add optional garnishes, if desired.
Each serving contains about 255 calories, 24 g protein, 10 g fat, 72 mg cholesterol, 19 g carbohydrates, 9 g fiber, and 258 mg sodium.
To make this recipe gluten free, use only ingredients that are gluten free. Read food labels carefully and contact the company if you have any questions.