Easy Whole30 Tuna Salad over warm Lemony Spinach

For the Tuna blend: Drain one 7oz can of tuna in water. In a bowl, combine the drained tuna with 1-2 chopped celery stalks, 3-4 chopped pickled jalapeños, salt, pepper, and your desired amount of Frank's RedHot. Blend to combine well.

For the Lemony Spinach: Heat a skillet over low heat with a drizzle of extra virgin olive oil. Once hot, add the thinly sliced red onion and cook for 2 minutes. Add the spinach, juice of 1/2 lemon, and salt/pepper to taste. Cook for only 3 minutes if you prefer the spinach not to be super wilted.

To serve: Top the warm lemony spinach with the prepared tuna salad and enjoy!