The beauty of this recipe is that you can adapt it and replace the tuna with salmon or chicken. You can also add to the salad to make use of what fresh veg you have to hand. Radish and pepper instantly spring to mind as great additions, but I think pretty much anything you’d find in your chiller would work. Versatility is key to quick lunches in my mind. Don’t let the absence of one ingredient put you off trying something. Your version might be better!