A favorite quick, healthy dish of mine. This is a ceviche inspired tuna salad. It’s ceviche inspired because I use canned tuna, but many of the flavors I use when making ceviche. The cold tuna, which has lime juice and cilantro and topped with curtido de cebolla (pickled onions), is great against the hot rice. I personally love juxtaposing things like hot and cold, smooth and crunchy, etc. The salad is whatever I have on hand. In this case, spinach, tomatoes, peppers, green onion, avocado, and carrots. I will often serve this with chifles (green plantain chips) for added crunch like my daughter does here.