Happy April Fools Day! I’ve seen quite a few fun things around the intertubes today. Mostly I just love that we have an apparently universally sanctioned joke day, and that it’s a big enough deal that companies and brands participate. Carry on, world. I haven’t yet fallen for one of my mom’s jokes this year, but the day is young.

On a non-April Fools note, let’s talk about canned tuna. We kind of eat a lot of it, but usually it’s surrounded by mayo, melty cheese or both. Which I have no problem with. But it seemed like it could be capable of even more. I love mayo, but what if we left it out this time? I think it worked out pretty well.

Here’s what you need:

1 can tuna
4 cups loosely packed spinach
1 medium tomato
2 Tbsp. sunflower seeds
1/2 grapefruit, juiced
1 shallot, minced
1/2 cup olive oil
Salt and pepper
Parmesan cheese

Wash the spinach well, dry it and tear into fork-sized pieces. Cut the tomatoes into wedges and add with the spinach in a large bowl. Drain the tuna and add it to the bowl as well.

In a container with tall sides, combine the grapefruit, oil, shallot and plenty of salt an pepper. Whisk until the mixture forms an emulsion. Add about half of it to the bowl of greens and toss.

Split between two plates and top with shreds of Parmesan (you can get a nice thin slice with a vegetable peeler) and the sunflower seeds.