Tuna salad with egg and olives

Ingredients

• 150 gTinned tuna, drained
• 110 gEggs (2 piece)
• 150 gTomatoes
• 100 gIceberg lettuce
• 30 gBlack olives
• 30 gRed onion
• 10 gOlive oil (1 tbsp)
• Salt, pepper, vinegar

How to make it

1. Boil the eggs for eight minutes, cool them under cold water, peel and quarter them.
2. Tear the lettuce, quarter the tomatoes, slice the onion into fine rings.
3. Everything into a bowl, flake the tuna over it, olives and eggs on top.
4. Oil, vinegar, salt and pepper over the lot.

One tip

Eight minutes gives you a yolk that has just set without turning grey. From ten minutes on it goes crumbly.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.