Tuna and Olive Toast

This is a five-minute lunch built from pantry staples: canned tuna gets tossed with olive oil, a squeeze of lemon, and chopped olives instead of mayo, then piled onto crunchy toasted bread. It's a simple, Mediterranean-style spin on tuna toast that's light, salty, and satisfying without any homemade sauce or fancy technique.

Ingredients

• 2 cansCanned tuna, drained, 5 oz each
• 1 tablespoonolive oil
• 0.5lemon, juiced
• 0.25 cupGreen or black olives, pitted and chopped
• 4 slicesBread, crusty bread works well
• salt, to taste
• black pepper, to taste

Method

1. Toast the bread slices until golden and crisp.
2. Drain the tuna and add it to a mixing bowl with the olive oil and lemon juice.
3. Add the chopped olives, then flake and stir everything together with a fork.
4. Season with salt and pepper to taste.
5. Pile the tuna mixture onto the toasted bread and serve right away.