Tuna And Egg Salad - cooking recipe

Ingredients

2 cups mixed lettuce leaves
1 tablespoon fresh parsley, chopped
4 hard-boiled eggs, quartered
1 red onion, sliced
3 tomatoes, cut into wedges
185 g chunk tuna, drained
1 pinch salt
1 pinch cracked black pepper
50 g pitted black olives (just count out 20) (optional) or 50 g green stuffed olives (optional)
1 red capsicum, sliced (sweet bell pepper)
Dressing
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon Dijon mustard or 1 teaspoon coarse grain mustard
3 teaspoons white wine vinegar or 3 teaspoons cider vinegar

Preparation

Whisk the dressing ingredients together and season with the salt and pepper. Set aside.
Place mixed lettuce leaves onto 4 plates. Add the tomato wedges, sliced onion and capsicum. Top with the eggs, olives and tuna. Sprinkle with the chopped parsley.
Drizzle over the dressing and serve.