A classic tuna salad always hits the spot, but if you want to elevate your next lunchtime dish to restaurant level, consider ...

In a bowl or on a plate, place the kale. Arrange the green beans, tuna, chickpeas, egg, tomato, bell pepper, and olives on top, keeping each item grouped together. In a small bowl, whisk together ...

and lemon juice or vinegar to the bowl and toss gently with a fork, making sure not to break up the tuna too much. Season with salt and pepper to taste and serve. Leftover tuna salad can be stored ...

Rather than throw the oil out, you can use it to make an easy, homemade salad dressing. The leftover oil in canned tuna is the best for this because tuna has so much flavor for the oil to absorb.

Flake the tuna on top of the vegetables and season ... Give the dressing a good shake and drizzle 1 tablespoon over the salad. Toss everything lightly together and serve either in a bowl or ...

Toss gently and set aside for 5 minutes. Stir in both types of sesame seeds and the chilli flakes, if using. Divide the rice equally between four plates and top with the tuna salad. Garnish with ...

2. Add tuna, mozzarella, black olives, gherkins and basil to the pasta. 3. Pour mayonnaise over salad, season to taste with salt and freshly ground black pepper, and toss lightly. Refrigerate ...

Pour the tuna and olive oil from the can into a small bowl. Add the peppers, olives, parsley, pine nuts, onions or shallots, and lemon juice or vinegar to the bowl and toss gently with a fork, making ...