Iceberg and tuna salad

In the heat of summer, there is no better snack than a light salad with iceberg and tuna. It is light both in terms of preparation and in terms of nutritional value. I highly recommend giving it a try!

Ingredients

• Iceberg lettuce - 50 grams
• Tomato - 1 Piece
• Onions - 1/2 Pieces
• Cucumber - 1/2 Piece
• Canned tuna - 200 grams
• Eggs - 2 Pieces
• Olive oil - 2 Tbsp. spoons
• Wine vinegar - 1 tbsp. the spoon
• Salt, pepper - To taste
• Oregano - To taste

Directions

1. Prepare all ingredients. Drain the liquid from canned tuna, wash the salad and pick coarsely with your hands. Peel and chop tomatoes, onions and cucumbers (the size of the slices is at your discretion). Boil eggs hard-boiled, cut in half.
2. Combine all prepared ingredients in a large salad bowl.
3. Season with olive oil and wine vinegar, season with salt and pepper to taste. Salt carefully, because the tuna is usually quite salty. Sprinkle with dried or fresh herbs (optional) - and that's it, the iceberg tuna salad is ready to eat! Bon Appetit!