Tuna Slaw with Mini Roasted Sweet Peppers
For the roasted peppers: preheat oven to 425F. De-stem and halve mini peppers, removing seeds if you wish. Toss in oil and seasonings to coat, then lay out on baking tray.
Roast for 10 – 15 minutes, until they start to blacken in places.
For the tuna slaw: while the peppers are roasting, add all ingredients to bowl and toss to combine / dress.
Plate the tuna slaw and top with the roasted sweet peppers to serve.
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