2 cans (185g each) tuna in olive oil, drained and flaked
100g mixed salad greens (such as baby spinach, rocket, and lettuce)
1/2 red onion, thinly sliced
1 cucumber, thinly sliced
50g black olives, pitted and halved
1 lemon, thinly sliced
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste

3 tablespoons The Australian Vinegar Co. Native Herb Infused Vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper, to taste

Step 1:

In a small bowl, whisk together The Australian Vinegar Co. Native Herb Infused Vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well combined. Set aside.

Step 2:

In a large salad bowl, combine the mixed salad greens, thinly sliced red onion, cucumber slices, black olives, and chopped fresh parsley.

Step 3:

Add the flaked tuna to the salad, gently tossing to combine all the ingredients evenly.

Step 4:

Drizzle the prepared dressing over the salad and toss gently to coat all the ingredients.

Step 5:

Arrange the thin lemon slices on top of the salad for a vibrant garnish.

Step 6:

Season with additional salt and pepper to taste, if needed.