Tuna salad with eggs and olives

Coarsely chop 2 eggs (2 pcs) and 1 egg white, reserving 1 yolk for the dressing.

Slice the olives (6 pcs) thinly and cut the red onion (1/2 pc) into half-rings.

In a bowl, combine all the chopped ingredients, adding canned tuna (100 g).

Making the Dressing

In a small bowl, mash the reserved yolk (1 pc) with a fork. Add lemon juice (1-2 tbsp) and French mustard (1 tsp).

Gradually pour in olive oil (1-2 tbsp), mixing thoroughly.

If desired, add salt and black pepper to taste.

Dress the salad with the mixture and gently toss.