TOMATO, TUNA AND PIMIENTO SALAD

1 can white tuna, drained and flaked
8 pimiento stuffed green olives, sliced
1/2 red pimento, chopped
1 sliced garlic clove
1/4 cup olive oil
4 tsp Balsamic Vinegar
1/2 slivered small onion
Salt and ground pepper to taste
1/4 tsp sugar

Combine with a spatula all ingredients in a bowl. Refrigerate 20 minutes before serving. Use as an accompanimen or side dish of Light Main Dishes.