Fresh Crunchy Tuna Salad

Ingredients

• 1 can tuna, drained well
• 1–2 handfuls iceberg lettuce, chopped
• 1 handful rocket or arugula
• 1/2 red paprika or bell pepper, sliced
• 1 small carrot, thinly sliced or grated
• 1 medium tomato, deseeded and diced
• 1 small mandarin, peeled into segments
• Small handful mixed nuts
• Optional: red onion or boiled egg
• Dressing: 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp balsamic vinegar
• 1–2 tsp maple syrup
• Salt and black pepper

Method

1. Chop the iceberg, slice the paprika, grate or slice the carrot, dice the deseeded tomato, and peel the mandarin into segments.
2. Drain the tuna very well so the salad stays crisp.
3. Whisk or shake olive oil, lemon juice, Dijon, balsamic vinegar, maple syrup, salt and pepper until smooth.
4. Add iceberg, rocket, paprika, carrot, tomato and tuna to a bowl.
5. Add about half the dressing first and toss gently. Add more only if needed.
6. Finish with mandarin segments, mixed nuts and extra black pepper. Serve immediately.
7. Adjust the dressing to taste: more maple if too sour, more lemon if too sweet, or a tiny splash of water or lemon if too heavy.