Salad with tuna, eggs, tomatoes, olives, red onion and spinach

All ingredients perfectly harmonize and complement each other, and a fragrant dressing of grainy mustard, oil and lemon juice makes the salad even more gastronomically interesting.

Ingredients

• Canned tuna in s / s (pieces) - 185 g
• Eggs - 3 pcs.
• Tomatoes (varieties "cream") - 250 g
• Red onion - 50 g
• Fresh spinach - 60 g
• Pitted olives - 40 g
• Dried Provence herbs - 0.5 tsp
• Ground pepper (mixture of peppers) - to taste
• For refueling:
• Mustard in grains - 15 g
• Lemon juice - 15 ml
• Olive oil - 30 ml
• Salt - to taste

Directions

1. Prepare all ingredients.
2. I used canned tuna chunks in their own juice. Great for oil too.
3. Use olives without pits.
4. Spinach leaves are best to take a small size to leave them whole in the salad.
5. Olive oil can be replaced with sunflower oil or another of your choice.
6. Pre-boil the eggs hard-boiled: dip in cold salted water, put on fire and after boiling, cook over moderate heat for 9-10 minutes.
7. Cool the boiled eggs in a bowl of cold water.
8. Cut the stems off the spinach.
9. Rinse the spinach leaves well under running water, looking at each leaf. Then gently dry the spinach with paper towels.
10. For shaping the salad, pick up a large flat dish. The diameter of my plate is 23 cm.
11. Randomly arrange whole spinach leaves on a plate (if large, chop or tear with your hands).
12. For tomatoes, cut out the place of attachment of the stalk. Cut the tomatoes into 4-8 wedges, depending on the size.
13. Spread the sliced ​​tomato slices over the spinach in a random pattern.
14. Peel the boiled eggs from the shell and cut each into 4 slices.
15. Put the chopped eggs on a plate with salad between slices of tomatoes.
16. Drain the tuna in a colander and leave for 10-15 minutes to drain all the liquid.
17. Peel the onion, cut into circles and divide into separate rings.
18. Separate the pitted olives from the brine and cut in half.
19. Add red onion rings and olive halves to a plate.
20. For dressing, combine olive oil, grain mustard, lemon juice and salt to taste.
21. Spread canned tuna on top of all salad ingredients.
22. Sprinkle the salad with the herbs de Provence and pepper mixture, and drizzle with the mustard dressing.
23. Serve fish salad with tomatoes, eggs, olives, red onions and spinach at the table immediately after cooking.
24. Bon appetit!