Ensalada murciana with tuna, eggs and olives

Ingredients

For 1 serving

• Tomatoes2
• Canned tuna in water70 g
• Eggs1
• Black olives6
• Onion0.3
• Bread50 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, eggs, fish,

In season: June – September

Method

1. Bring a small pan of water to the boil, lower in the egg with a spoon and cook it for 9 minutes from when the water returns to the boil, until hard; cool it in cold water, peel and cut into wedges.
2. Meanwhile wash the tomatoes and cut them into pieces of about 3 cm; slice the onion very thinly. Drain the tuna.
3. In a bowl combine the tomatoes, onion, flaked tuna and black olives, dress with the olive oil and salt and toss.
4. Top with the egg and serve with the bread.