Tuna and cucumber salad

Ingredients for 4 servings:

• 2 cans of tuna in its own juice
• 1 cucumber(s)
• 250 g cocktail tomatoes
• ½ onion(s), red
• 250 ml dressing (yogurt dressing, store-bought or homemade)
• n. B. Herbs of Provence
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Drain the tuna. In the meantime, rinse the cucumber and cherry tomatoes thoroughly. Cut the cucumber into small (about 0.5 cm) cubes (if you like, you can scrape out the inside of the cucumber with a spoon first). Halve or quarter the cherry tomatoes, depending on their size, so they match the size of the cucumber pieces. Place the cucumber and tomato pieces in a salad bowl. Dice the onion very finely and add it to the cucumber and tomatoes. Now add the tuna and mix everything well. Mix with the yogurt sauce and season with Provençal herbs. Finally, season to taste with salt and pepper. Tip: The salad can be expanded as desired, depending on what you have left in the fridge. Corn, pieces of bell pepper, or spring onions also go well with it.