This shelf holds ready-flavoured tuna, so dinner is a matter of mixing it with fresh greens and serving on toasted bread. The jalapenos give heat and vinegar gives tang; all you add is texture and bulk.

Serves 2. 15 minutes, 12 at the stove.

About 130 calories a serving, 12 g protein, 16 g carbohydrate, 2 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast 2 slices of bread in a toaster or over a flame until golden brown.5 min
2. Chop 1 stalk of celery into small dice while the bread toasts.
3. Pour the tuna with its jalapenos and oil into a bowl, then fold in the celery, season with salt and pepper to taste, and stir until combined, crushing some of the tuna with the back of a spoon if you like a looser salad.
4. Spread the tuna salad onto the warm toast and top each with a handful of mixed greens or lettuce, pressing lightly so the greens stick.

Note Swap celery for red onion or cucumber. Any leftover tuna salad keeps in the fridge for two days in a sealed container; eat it over greens the next day or on crackers. Serve with lemon wedges or a pickle spear on the side.