Spicy Bean & Corn Tuna Bowl

Prepare the vegetables: Dice the 1 red bell pepper into small cubes. Finely chop the 1/4 cup red onion. Remove seeds and mince the 1 small jalapeño (leave seeds in if extra heat is desired). Roughly chop the 1/4 cup cilantro.

Make the vinaigrette: In a small bowl or jar, whisk together 2 tbsp extra virgin olive oil, 2 tbsp lime juice, 1/2 tsp ground cumin, 1/2 tsp chipotle powder, and 1/4 tsp salt until emulsified.

Assemble the base: In a large mixing bowl, combine the drained tuna (2 cans), rinsed black beans (1 can), and 1 cup sweet corn. Use a fork to flake the tuna and mix evenly with the beans and corn.

Combine: Add the prepared bell pepper, red onion, jalapeño, and cilantro to the bowl. Pour the dressing over the mixture and toss gently to coat everything evenly.

Serve: Divide the mixture between two bowls. Peel and slice the 1 avocado and place half on top of each bowl. Serve immediately or chill for 30 minutes to let flavors meld.