Salad: Spanish Tuna & Grilled Brussel Sprouts

This delicious salad is the perfect blend of protein, carbs and fat - perfectly salty and savory:
2 handfuls of spinach
Several basil leaves
Half a jar of Spanish Tuna, about 4 oz. (Tonnino, Ortiz - its called "Atún" in Spanish)
6-8 halved brussel sprouts
Carrot
1/2 D'Anjou or other pear
My simple Greek yogurt dressing

Make the dressing first: always start with a large bowl, pour about 2 tablespoons of olive oil, or better yet, use half the olive oil from the tuna jar, mix with 1/2 teaspoon balsamic vinager, 1 tablespoon Greek nonfat plain yogurt, 1/2 teaspoon Dijon mustard, salt & pepper... Chop the carrot, and throw into the bowl, add basil, mix. Add spinach and coat everything evenly.

On a flat cast iron skillet, grill the half brussel sprouts face-down in a little olive oil or spray of coconut oil until they are nice and brown... Add a pinch of salt and flip them. Meanwhile slice your pear and add to salad bowl, toss again and put on a big plate. Place tuna filets on top, sprinkle with more fresh basil, add the crispy brussel sprouts around the sides, crack some fresh pepper and serve!