Tuna and Egg Salad

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 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 coarse grain mustard
• 3 teaspoons white wine vinegar or cider vinegar

Directions

1. 1

   Whisk the dressing ingredients together and season with the salt and pepper. Set aside.

2. 2

   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.

3. 3

   Drizzle over the dressing and serve.