Tuna Salad with Mixed Greens and Whole Wheat Bread

Ingredients

• Canned tuna in water, drained 5 oz
• Mixed greens 2 cups
• Cherry tomatoes 1/2 cup
• Cucumber slices 1/2 cup
• Olive oil 1 tbsp
• Whole wheat bread 2 slices

Method

1. Prepare the vegetables. Wash the mixed greens thoroughly under cold running water to remove any dirt. Pat them dry with a clean kitchen towel or use a salad spinner to remove excess water. Rinse the cherry tomatoes and cucumber slices as well. Cut the cherry tomatoes in half if not already done.
   Tip: Dry greens well to avoid a watery salad.
2. Drain the tuna. Open the canned tuna and pour it into a fine mesh strainer or colander to drain all the water. Press gently with the back of a spoon to remove excess liquid. This prevents the salad from becoming soggy.
   Tip: Make sure tuna is well drained for best texture.
3. Combine salad ingredients. In a medium-sized bowl, add the drained tuna, mixed greens, halved cherry tomatoes, and cucumber slices. Drizzle the olive oil over the salad.
   Tip: Use a large enough bowl to mix ingredients easily.
4. Toss the salad. Using two forks or salad tongs, gently toss the salad ingredients together until everything is evenly coated with olive oil and well mixed.
   Tip: Toss gently to keep the salad fresh and crisp.
5. Toast the bread. Toast the two slices of whole wheat bread to your preference using a toaster or on a pan over medium heat. Toasting adds crunch and enhances flavor.
   Tip: Watch closely to avoid burning the toast.
6. Serve. Place the tossed tuna salad on a plate and serve with the toasted whole wheat bread slices on the side. Enjoy immediately for best freshness.
   Tip: Add a squeeze of lemon or a pinch of salt and pepper if desired.

Pro tips

• For extra flavor, add a teaspoon of Dijon mustard or a splash of balsamic vinegar to the salad.
• If you prefer a creamier salad, mix in a tablespoon of plain yogurt or mayonnaise with the tuna before combining with the greens.