Tuna And Egg Salad

• 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

1. Whisk the dressing ingredients together and season with the salt and pepper. Set aside.
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. Drizzle over the dressing and serve.

mixed lettuce leaves, fresh parsley, eggs, red onion, tomatoes, tuna, salt, cracked black pepper, black olives, red, dressing, olive oil, lemon juice, lemon zest, coarse grain mustard, white wine vinegar

Taken from www.food.com/recipe/tuna-and-egg-salad-238168 (may not work)