- 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
1. Mix the leaves, olives and tomatoes and toss in the oil and vinegar.
2. Divide the salad onto two plates.
3. Evenly split the tuna and eggs across both plates.