- 160g tinned tuna
- 12 olives (green or black)
- 2 hard boiled eggs, quartered
- 12 cherry tomatoes, halved
- Bag of mixed salad leaves
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- Chillis and coriander
- Mix the leaves, olives and tomatoes and toss in the oil and vinegar.
- Divide the salad onto two plates.
- Evenly split the tuna and eggs across both plates.
- Chop chilli and coriander and sprinkle over the salad.