Large tin of tuna in springwater or sunflower oil or 2 fresh tuna steaks
150g mixed salad leaves (spinach, rocket, lettuce)
2 tbsp kalamata olives
2 eggs, boiled
50g sundried tomatoes in oil
1 tbsp capers, rinsed
For the dressing:
1 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp wholegrain mustard
1 tsp honey
1. Make the dressing by whisking the vinegar, olive oil, mustard and honey together in a cup.
2. Cut the eggs into quarters and assemble the rest of the salad ingredients in two large bowls.
3. Drizzle with dressing and serve with a piece of crusty wholemeal bread.