Tuna salad

Combine 5 steamed asparagus spears (halved), 50g baby cos lettuce, 50g grape tomatoes (halved), 1 boiled egg (halved) and 95g can tuna in springwater (drained, flaked). Drizzle with 2 tsp each of olive oil and lemon juice. Toss to combine. Serve with 1 x 35g slice high-fibre wholemeal bread.