For work­ing peo­ple, this is an ideal salad to throw into a con­tainer and store in the com­pany fridge for lunch.

Prep time: 15 min­utes
Total time: 15 min­utes
Yield: 2 large main course salads

3 cans alba­core tuna (I like mine packed in olive oil)
3/4 c. may­on­naise (Best Foods is GFCF, but not soy-free)
2  long stalks cel­ery cut into strips and finely chopped
1/4 c. finely diced red onion (about 1/4 of an onion)
1/2 tsp. salt
1/2 tsp. cel­ery seed
2 hearts of romaine let­tuce, cleaned and shred­ded
1 sliced tomato (omit for night­shade allergy)
hand­ful of Kala­mata olives
2 large basil leaves, cut in a chif­fon­ade
Driz­zle of olive oil and bal­samic vinegar

1. Drain oil out of tuna by press­ing top of can into the tuna once you’ve opened it.
2. Flake tuna apart with hands and add may­on­naise, cel­ery, onion, salt and cel­ery seed. Mix well.
3. Fill a portable con­tainer with let­tuce and arrange half of tuna on top. Add tomato and olives and a sprin­kle of basil chiffonade.
4. Top with a driz­zle olive oil and bal­samic vine­gar. Enough tuna to make 2 big salads.