Threw this salad together kind of impromptu. Turns out corn nuts make for a pretty fun crouton. This is a little labor intensive, but is easy to put together if you do the steps in batches as I did.
1 bag spinach
1 pound tuna
salt and pepper
red pepper flakes
1 avocado, sliced
1 zucchini, cut into half moons
1 red onion, sliced
1 cup corn nuts
1/2 cup cherry tomatoes
juice of half a lemon
1 cup frozen corn, defrosted
Squeeze lemon over tuna. Season with salt, pepper and red pepper flakes. Set aside for a few minutes.
Preheat cast iron pan. Sear tuna on both sides. Set aside.
Preheat oven to broil. Cook tomatoes for about 5 minutes, so they’re a little blistered.
In pan where you cooked tuna, add a touch of olive oil, plus zucchini, red onion and corn. Sautee veggies with salt and cumin. Set aside.
Separate spinach leaves into four bowls. Toss each bowl with 1 tbsp dressing. Divide tuna, tomatoes, corn nuts, corn, onion, and avocado among bowls. Top salad with another tablespoon of dressing and serve.