Speedy meals FOR ONE

Try these lighter suppers that you can rustle up in no time

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Warm tuna salad Th

The juices from the sweet blistered tomatoes mingle with a zingy dressing.

SERVES 1 READY IN 15 mins

• 150g cherry tomatoes on the vine

• 1 shallot, thinly sliced

• 1tbsp capers, drained and rinsed

• 2tsp red wine vinegar

• ½tsp Dijon mustard

• 110g tin tuna in olive oil, drained

• 80g bag of seasonal salad leaves

• 2tbsp extra virgin olive oil

• Bread, to serve (optional)

1 Dry-fry the tomatoes for 5 mins, shaking the pan as they blister and char. Being careful, as the juice might spurt out, roughly crush the tomatoes using the back of a fork to release the juice, then remove from the heat.

2 Stir in the shallot, capers, red wine vinegar, Dijon mustard and some seasoning, then gently fold in the tuna.

3 Put the salad leaves in a bowl, add the tuna mixture and olive oil, and toss everything together.

Vietnamese style prawn omelette