Tuna and Egg Salad with Yogurt Dressing

Salad

Boil the eggs (100 g) until hard-cooked, cool, peel, and cut into wedges.

Cut the cucumber (100 g) and cherry tomatoes (90 g), and tear the iceberg lettuce (35 g) into bite-size pieces. Drain the tuna (100 g) and flake it with a fork.

Combine the tuna, eggs, cucumber, cherry tomatoes, iceberg lettuce, and sweetcorn (20 g).

Dressing

Stir the greek yogurt (60 g), dijon mustard (5 g), table salt (0.5 g), black pepper (0.2 g), and lemon juice (5 g) into a smooth dressing.

Spoon the dressing over the salad and toss gently.