This is more important than people realize. For my own part, I press it

against the side of the can using a fork or the lid — although it may sound fussy, it only takes ten

seconds, but if you omit this step you'll end up with a watery mess at the bottom of your bowl. After it

has been drained, flake it with a fork so that you don't have one sad clump left.

This includes the lettuce, tomato, cucumber, and parsley

— there's no complexity involved. When using red onion, cut it very thin. I found out the hard way that

thick slices of red onion take over the entire mouthful and do so in an unpleasant way.

I started by laying down the lettuce as a base

and then spread the tuna, tomato, cucumber, olives, and parsley over it instead of mixing everything

together right away. It looks better when done this way, and in truth it makes it easier to see what

you're going to get in each bite before you eat it.

Combine the olive oil, lemon juice, salt, pepper, and oregano — if you're using it —

in a small bowl or shake it in a jar if you have one available. It takes about fifteen seconds.

You should add the dressing only when you're about to eat it,

not earlier. I've made the error of adding the dressing too early and then returning to find that the

salad was soggy and disappointing compared to what it had been at first. All you need is a light toss

— there's no need to crush the tomatoes.

Serve it, and if you're feeling particular add some extra slices of lemon, pour

yourself a glass of lemon water and then enjoy it while it's still crisp.

Make sure the tuna is thoroughly drained. I can't emphasize this enough since it's the factor that

distinguishes a good salad from a watery disappointment.

Cut your vegetables fresh rather than in advance. Particularly with tomatoes, they begin to sweat

moisture if left for too long, and that moisture then ends up in your bowl.

Don't dress the salad early. Although meal prepping may seem efficient, by lunchtime the lettuce

that has been dressed and left in the fridge all night is just sad lettuce.

Add a little salt to the vegetables before you mix them. Although it may seem like an extra step, it

does produce a great deal more flavour than if you salted all the vegetables at the very end.

When I want to give the dish a more Mediterranean flavour I sometimes include some crumbled feta

and use a light red wine vinaigrette in place of the dressing. On other occasions I add a soft-boiled egg

since I'm usually hungrier, or I put in some chickpeas if I want it to be more filling. Avocado also works

very well if I'm after a creamier texture without putting any mayonnaise back into it. And if a bit of heat

is desired, a little pinch of red pepper flakes in the dressing is all that's needed.

Actually, this dish tastes best when it's just been prepared, but if I'm sure that I'm not going to finish it,

then I'll keep the vegetables and the tuna separate from the dressing in the fridge — no more than two

days, perhaps, before the mixture begins to lose its freshness. By mixing it right before you eat it, it's as

if you've just made it fresh.

Certain whole-grain crackers served on the side make this become a more complete meal with only a

little extra effort. On colder days I'll go with a light vegetable soup. As for that lemon water? Never

leave it out since it just goes well.