When it comes to quick and nutritious meals, Olive Tuna Salad has become one of my go-to recipes. The freshness of the vegetables combined with protein-rich tuna creates a perfect balance that satisfies both my hunger and my nutritional needs. I appreciate that this salad is not just a meal, but a colorful and vibrant dish that brings joy to my lunch table.

Ingredients:

• 10 cherry tomatoes, halved (for a burst of sweetness)• 2 large hard-boiled eggs, quartered (adds richness and protein)• 1 small red onion, thinly sliced (for a little crunch and flavor)
• 2 cups salad greens, washed and dried (any fresh greens you like)
• 2 tablespoons sweet corn (canned or frozen, adds a hint of sweetness)• 10 pitted black olives, sliced (for that salty, briny taste)• 5.3 oz (150 g) canned tuna in oil, drained (rich in flavor and healthy fats)• Salt and pepper, to taste• 2 tablespoons olive oil (for a light, smooth dressing)

Instructions:

1. Slice the salad greens and place them in a mixing bowl.2. Halve the cherry tomatoes and add them to the bowl.3. Quarter the boiled eggs and add to the mix.4. Thinly slice the red onion and toss it in.5. Add sweet corn, tuna, and black olives.6. Season with salt and pepper to taste, then drizzle with olive oil.7. Lightly toss everything to combine and coat evenly.

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