Tuna salad sandwich

Dice the red onion very small: slice horizontally, then vertically as thin as possible, then across.

Dice two branches of celery the same way, slightly chunkier: thin strips, turned and cut across.

Dice the kosher dill pickle, the chunkiest of the three; its acidity and dill take away the fishy flavour of canned tuna.

Put the vegetables in a small mixing bowl and add the tuna, strained of its water.

Add mayonnaise, Dijon mustard, salt, pepper and olive oil and mix thoroughly.

Lightly toast two slices of bread and spread a healthy portion of tuna salad on one.

Dress baby spinach with lemon juice, olive oil, salt and pepper, lay it on the tuna and top with the second slice.