- 1 can of wild tuna
- 1 medium red beet, chopped
- 1 orange, peeled and cut into segments
- 1 small avocado, chopped
- 1 Tbsp. olive oil
- 1 Tbsp. coconut oil
- 1 Tbsp. balsamic vinegar
- Salt and pepper, to taste
1.) Heat skillet to medium-high heat. Add 1 Tbsp. of coconut oil to
skillet, add beets and cook for about 10 minutes.
2.) To make dressing: In a small bowl, combine the olive oil, vinegar,
and salt and pepper.
3.) Toss all Ingredients together (including tune), drizzle dressing and
*Note: You can skip the sautéing and go raw!