This is my go-to. Generally if I’m home (which due to #iso I am a lot now) this is the kind of lunch I make. And to be honest, I don’t even really think about it. This is what I eat when I’m on autopilot, it’s what my body naturally wants.

It’s also my hack for cheap canned tuna. While I’m a huge fan of my good quality canned fish (it really does taste that much better), I can totally see the need for the more cheaper canned fish options as at 7x the price, the good stuff isn’t always accessible.

The problem is that the cheap stuff is either in vegetable oil (yuck) or it’s in spring water which tastes like cardboard. This is how you can elevate the tuna in spring water so it doesn’t taste bad.

By the way, I make all my salads in a large bowl to toss in the dressing then I transfer to my serving bowl. I try to save on washing up where possible (which is why I framble my eggs) but this step is absolutely necessary – it means all the leaves are softened and coated in delicious dressing and so it doesn’t taste like you’re eating rabbit food.