A warm-weather dinner that comes together in the time it takes to boil eggs and potatoes. The Starkist tuna with its lemon and pepper oil is the dressing, so you need nothing more than a leafy base and some vegetables that are good cold. Serve this as the main course or stretch it with crusty bread.

Serves 2. 20 minutes, 12 at the stove.

About 120 calories a serving, 12 g protein, 17 g carbohydrate, 1 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and add 6 oz small waxy potatoes. Cook until a knife pierces them with no resistance, about 15 minutes.15 min
2. While the potatoes cook, place 4 oz mixed salad greens or romaine on two plates. Drain the potatoes and cut them into quarters while still warm, then scatter them over the greens.
3. Open the can of tuna and pour its entire contents, oil and all, over the salad. Add a small crack of pepper, divide between the two plates, and eat at once.

Note Swap the potatoes for halved hard-boiled eggs if you have them. Leftovers do not keep. Serve with crusty bread to soak the oil, or bulk it into a pita with a dollop of mayonnaise.