Mexican Lunch Box

Ingredients

For the dressing 

• 1 tbsp mayo 
• 1 tbsp water 
• ½ tsp smoked paprika 
• ½ lime, juiced 
• Pinch of cayenne  

For the salad 

• 3 cans (80g) Ocean’s Solid Light Tuna in Chili Infused Oil, drained 
• 1 cup cooked rice  
• 1 cup canned corn, drained and rinsed  
• 1 (14oz) can black beans, drained and rinsed  
• 1 cup red cabbage, finely shredded  
• ½ lime, juiced  
• 2 tbsp parsley, roughly chopped  
• Salt and pepper to taste