Tuna Salad with Tortilla Bread

Cut the tortilla bread in half.

Shape each half into a cone and secure it with a toothpick.

Place the cones on a baking sheet lined with parchment paper.

Brush the cones with oil and sprinkle with sesame seeds

Bake in a preheated oven until they are golden and crispy.

In a bowl, mix the tuna, red cabbage, corn, red beans, black beans, pickles, and baby spinach.

Add the mayonnaise, Greek yogurt, mustard, lemon juice, olive oil, salt, and pepper.

Mix all the ingredients well until fully combined.

Dip the top edge of each cone in olive oil, then in chopped dill.

Fill each tortilla cone with the prepared salad.

Garnish with pomegranate seeds.

Serve immediately in an appealing and creative way.