A ranch-seasoned tuna straight from the tin needs only a binder and bread to become dinner. The buttermilk solids mean the mayo steps back, so the tuna's already-mixed ranch flavour leads. Toast the bread to keep it from sogging.

Serves 2. 10 minutes, 10 at the stove.

About 400 calories a serving, 25 g protein, 30 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain both cans of tuna into a small bowl, pressing gently to release water. Mix in 3 tablespoons mayonnaise with a fork until combined, add a pinch each of salt and pepper, and taste.
2. Toast 4 slices of bread until golden and crisp, about 3 minutes, while you work. Divide the tuna mixture between two slices, top each with the remaining toasted bread, and serve.3 min

Note Swap the bread for a soft roll or wrap if you prefer. Leftover tuna keeps refrigerated for one day; use it cold or warm it gently. Serve with carrot sticks, tomato slices, or a side salad.