Tuna and sweetcorn salad

Open the cans of tuna and sweetcorn and drain them in a colander.

Can lids are razor-sharp — bin them straight away, never leave them in the sink or hold the rim with a finger.

Dice the cucumber, chop the onion as finely as you can and slice the spring onion.

Halve the cucumber lengthwise first and lay it cut side down — that way it will not roll.

Put the tuna in a bowl and flake it with a fork, then add the sweetcorn, cucumber, onion and mayonnaise and mix.

Season with salt, scatter the spring onion over and serve cold. Enjoy!