• 2 oranges, peeled and pith removed
• 1 lemon, peeled and pith removed
• 2 bunches watercress, large stalks removed
• 200g tinned tuna, drained and broken into chunks
• ½ small red onion, finely sliced
• 4 tablespoons olive oil
• salt and freshly ground black pepper

Cut the oranges and lemon into segments over a bowl so that you catch all the juices and discard the pips. Arrange the watercress on a platter, add the fruit segments and tuna. Scatter over slivers of onion, then make a dressing with the citrus juices, oil and salt and pepper. Taste to see that the balance is right. Spoon this over the salad and serve.