6 cups torn spinach or Romaine lettuce leaves
1 cup half-slices red onion
1/2 cantaloupe melon or 1 ripe papaya, peeled, seeded, and cut into thin half-slices
1 can (12.5 ounces) tuna, drained and broken into chunks
1/2 cup chopped fresh cilantro

Chili-lime dressing:
1/4 cup lime juice
1/4 cup canola oil
2 teaspoons minced jalapenos or mild green chilies
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Recipe Directions
For salad, in a large bowl toss together spinach, onion, fruit, tuna, and cilantro. For chili-lime dressing, in a shaker jar combine remaining ingredients. Cover and shake until well blended. Pour over salads; toss well.

Serves 4