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.