Mexican Lunch Box

For the dressing

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

For the salad

• 1 pouch (3.17oz), Ocean’s Piri Piri Tuna
• 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