Ingredients
8 oz medium-diced sushi grade tuna
1 pouch (44ml) Mango Jalapeño Vinaigrette
1 small serrano pepper, seeds removed and thinly sliced
1 medium-diced avocado
1/4 small red onion, shaved
Juices and zest of 1 fresh lemon and 1 fresh lime
1 tsp chopped fresh cilantro
Generous pinch of salt and pepper
Directions
Combine all ingredients and refrigerate 30-60 minutes before serving.
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