Canned Tuna Salad

This afternoon I made tuna salad for brunch. I needed a quick fix before we starve to death since my LPG tank ran out and the delivery took forever.

We spent the entire afternoon cleaning the house. Mark did the balcony (which he said it's 70% of the cleaning done) and I did the living room, kitchen and bedroom (so I guess in Mark's little world it's just 30% :P). Now that my LPG tank's delivered, I was too exhausted to cook, and too lazy to step out to grab a take-away. So I rewarded myself with the tuna salad leftover. It's filling as it was in our brunch, only I put more vegetables in it, matched with just a piece of toast.

I love quick meals!

Ingredients:
- romaine lettuce, washed thoroughly
- cucumber, diced
- 1 tomato, sliced
- 2 cans of tuna
- 1/2 white onion, minced
- 1 roasted red bell pepper
- 1 1/2 Tbsp. mayonnaisse
- salt and pepper to taste

1. Wash and remove the seeds of red bell pepper, then roast it for 5 minutes using a toaster. When it's blistering, take it out and let it cool down.
2. Remove the skin and slice it thinly, lengthwise. Set aside.
3. Drain the canned tuna. I usually squeeze the tuna in my hand to remove excess oil if I'm not happy with a strainer. It's not super important, but I don't like getting it "saucy" when I add the mayo.
4. Add the minced onion and red bell pepper slices. Mix well.
5. Add the mayo. If it's too thin, feel free to add more. I personally like it lite.
6. Add a pinch of salt and pepper to taste.
7. In a separate bowl, throw in the romaine lettuce, sliced tomatoes, diced cucumber and the tuna mixture.

Serves 2.

Tip: Sliced black olives makes a tasty addition to this salad.