Ginger Citrus Tuna Salad

1 pouch (2.6-3 oz) tuna
1 1/2 tsp mayonnaise
1/2-1 teaspoon fresh grated ginger
1/2 teaspoon lemon juice
salt and pepper to taste
2 tablespoons cashews pieces
1 mini clementine, peeled, and cut into bite-size pieces

Mix together first 5 ingredients. Serve on a plate of spinach leaves (drizzle balsamic vinaigrette over spinach) and top with cashews and orange.
OR
Fill romaine leaves with tuna and top with oranges and cashews.