For the Tuna Salad:

• 5 oz canned wild caught canned tuna
• 1/2 ripe avocado (half in salad half sliced)
• 1/4 cup chopped red onion
• 1/4 tsp minced garlic
• 1/4 tsp sea salt and black pepper
• 1–2 tsp gluten free chili sauce
• 2 tbsp paleo mayo or greek yogurt (to make extra creamy, but it’s optional}
• 1 tsp rice vinegar or balsamic vinegar

For the SUSHI BOWL SALAD:

• 1 cup shredded cabbage (green)
• 1/2 cucumber (spiralized or julienned)
• 1/2 avocado sliced
• a few slices of red onion optional
• 3/4 cup cooked white rice (or cauliflower rice for paleo option)
• Black Sesame seeds
• Seaweed chips to act as the croutons optional

For the OPTIONAL Salad DRESSING:

• 1 tbsp sesame oil
• 1 tbsp tamari
• Chili sauce