Whisk 2 tsp extra-virgin olive oil with 1 tsp red wine vinegar, 1 tbsp fresh chopped (or 1 tsp dried) basil, 1 tsp chopped fresh (or a pinch of dried) mint and a pinch of salt. Toss with 2 slices (1 oz each) toasted or slightly stale (left out overnight) whole-wheat bread cut in cubes, 2 chopped plum tomatoes, 1/4 cup thinly sliced red onion and 3 oz chunk-light tuna in water, drained. Serve on a bed of romaine.