A quick lunch

I was in the local supermarket the other day, lunchtime was on its way and I was starving. I really didn't want to succumb to the temptation of a sandwich (all that evil white bread, mayo and butter) – not that I'm usually tempted by those stale supermarket offerings in any case. Pasta is out, of course. And ready meals are right out, of course.

Making lunch from scratch seemed like too much of a faff – but then I realised that there was an old family favourite I could fall back on. This tuna salad is so simple that it stands or falls on the quality of the ingredients, so use the best fish you can find.

Tuna salad for one

1/2 small red onion, sliced thinly
1 tin of tuna in olive oil, drained and forked into flakes
1 small can kidney beans (or half a regular can), drained and rinsed
1 small red chilli
a handful of basil leaves, torn
extra-virgin olive oil
balsamic vinegar
salt and freshly ground black pepper

Mix the onion, tuna, kidney beans, chilli and basil leaves together in a bowl.

Moisten with a splash of olive oil and some balsamic vinegar. Season generously. Tuck in.