Tuna and tomato salad

Ingredients for 2 servings:

• 2 cans of tuna in its own juice, each 150g drained weight
• 300 g tomatoes, which corresponds to about 3 large
• ½ onion(s) or a very small one
• ½ bunch parsley, fresh or frozen
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 2 pinches of sugar or a similar sweetener of your choice
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes

low-carb

Place the tuna in a colander and drain. In the meantime, peel and finely dice the onion, wash the tomatoes and cut into bite-sized pieces, and finely chop the parsley. Mix the onion, tomatoes, and parsley in a bowl with the olive oil, apple cider vinegar, and sugar, then add the tuna. The longer you mix the salad, the smaller the tuna will break into pieces. If you want larger tuna pieces, mix gently. Season the salad to your taste. I always season it at the end, but you can certainly season it with salt and pepper before adding the tuna to ensure the seasonings are thoroughly mixed. Notes: I like to let the salad sit for a while, about 30 minutes, but I still like it the next day, although the tomatoes usually lose some of their texture by then. My son likes to eat it straight away, without any time to sit. He likes to serve the salad with a slice of hearty bread spread with butter, since he’s not strictly a low-carb diet, but the salad is enough for me as a meal. When I make the salad for myself, I also like to use freshly ground chili instead of pepper, because I like things a little spicier.