Use a flavoured tuna (like chilli) if you want more zing. To give it some crunch, serve with grainy crackers such as crispbreads or make wraps with corn tortillas. Snip chives or spring (green) onions over the top for a little extra colour and flavour if you have some in the fridge or garden.

Serves 4

280g jar char-grilled vegetable antipasto
185g can tuna, drained
400g can chickpeas, drained and rinsed
125g can corn, drained and rinsed
2 tablespoons oil from antipasto jar
1 tablespoon red wine vinegar

Roughly chop the antipasto vegetables and set aside the oil from the jar to make the dressing.

Flake the tuna in a large bowl using a fork. Add the chickpeas, vegetables and corn and stir to combine.

Whisk together the oil and vinegar to make a dressing, pour over salad and stir lightly to combine.