Wash and dry the green salad, placing it as a base in a large bowl.

Wash the figs and cut them into quarters or thin slices.

Add the feta, the drained tuna in flakes, and the almonds.

Emulsify the oil with lemon juice or vinegar, if you prefer, and dress the salad.

Finish with black pepper and a pinch of salt, if necessary.

Serve immediately to fully enjoy the freshness.