Student cookbook: Greek salad with tuna

Tinned tuna can be a bit bland so zip it up with the Greek salad treatment. Serves: 1 Cooking time: 10 mins 1/4 of a cucumber 5 or 6 cherry tomatoes 1/2 a small red or white onion or a couple of spring onions, finely chopped or sliced 1/2 a 200g tin of tuna, drained and broken into chunks (see below for what to do with the leftovers) 5 or 6 black olives For the dressing: 1 dsp (ie cereal spoon size) fresh lemon juice 3 dsp olive oil 1/2 clove of garlic, peeled and crushed (optional) 1/2 tsp dried oregano or herbes de provence Salt and freshly ground black pepper Peel the cucumber, remove the seeds and cut into small chunks. Halve or quarter the cherry tomatoes depending how big they are and roughly chop the onion or spring onions. Put them all in a bowl with the drained tuna and olives. Whisk or shake the dressing ingredients in a jam jar and pour over the salad. Mix together gently so as not to break up the tuna too much. Tip: If you're veggie you can obviously revert to the usual Greek salad with feta. If you're not, you can make a simple pasta sauce with the remaining tuna and olives. Heat 2 tbsp of olive oil in a frying pan. Add a clove of crushed garlic, then tip in half a 400g can of chopped tomatoes and simmer for 5 minutes until thick. Add the leftover tuna and olives (or some capers) and heat through. Sprinkle with chopped parsley to serve.