Tuna and Black Beans with Cilantro-Lime Dressing

1 5-oz. can Bumble Bee solid white tuna in water, drained and chunked
1 c. cooked quinoa
1/2 t. cumin
1 c. cooked black beans, drained and warmed
1/2 T. olive oil
2 cloves garlic, minced
2 c. kale, destemmed and roughly chopped
2 c. portobello mushrooms, roughly chopped
1/2 t. red pepper flakes, or more to taste
1/2 c. loosely packed fresh cilantro
1 clove garlic
1 small cucumber, peeled
3 limes (2 for juice, 1 for garnish)
1 T. sugar
2 tomatillos, depapered
1/4 c. white vinegar
1/2 ripe avocado
Dash of salt

Toss quinoa with cumin and black beans in the bottom of 4 bowls. Heat oil in a saute pan over medium high heat. Add garlic, kale, mushrooms, and red pepper flakes, stirring to cook until wilted and soft, about 7-8 minutes. Scoop a portion into each bowl on top of black beans. Add tuna on top of kale mixture.

In a blender or food processor, combine cilantro, garlic, cucumber, juice of 2 limes, sugar, tomatillos, vinegar, avocado, and salt. Puree until smooth. Pour mixture over each bowl evenly. Cut the remaining lime into wedges and garnish.

Serves 4.

From Bumble Bee tuna advertisement, Real Simple magazine, Apr. 2016, p. 198.