Tuna Pate with Egg and Tomato

Boil eggs (100 g) hard for 10 minutes, cool, and peel them. Drain excess liquid from tuna (200 g). Cut tomato (100 g) and remove the watery center if needed.

Grate the eggs and tomato or cut them into small dice. Combine with tuna, Dijon mustard (25 g), olive oil (20 g), dill (15 g), lemon juice (15 g), table salt (to taste), and black pepper (to taste).

For a smoother pate, blend the mixture for 20-30 seconds. For a chunkier version, simply mix it with a fork. Serve chilled.