I can eat summer salads year round. Here’s one of the salads I’ve been eating this summer, especially when I need a quick protein-plus-greens fix.

I used to keep a stash of tuna and salmon cans in the back corner of my pantry for the day a major disaster hit us. I never ended up using them though—instead I eventually donated them to food drives at school and elsewhere.

Then one week this summer I ran out of protein options and grabbed a solitary can of tuna. And went to town. Mayo, pickles, honey, lemon, and so on. I did this for a week and I landed on this recipe.

The lemon honey mayonnaise is an important part of the recipe, for me, but that said, you can use this simple mayonnaise or another, and then add some lemon and honey to the tuna salad mixture with equally good results.

If you’re in search of a similar salad that doesn’t use mayonnaise, try my Asian chicken salad in lettuce cups.

Pickles are a great salad edition when you need a dash of saltiness to make the flavor pop a bit. I recommend my quick & east refrigerator pickles. And here’s a slightly more elaborate dill pickle recipe if you’re up for it.

Oh, and that bread you see in the background is my own version of this life-changing bread, pecan-raisin style.