INGREDIENTS 4 canned tuna in water 4 boiled eggs 1 cup spring onion 1 cup celery 4 tblsp green pepper 2/3 cup mayonnaise 2 tblsp Horio Sustainable olive oil 40 ml lemon juice salt and pepper
- In a deep bowl mix the tuna (very well strained), the chopped celery, the pepper and the onion, lemon juice and pepper.
- Add the eggs, the mayonnaise, Horio sustainable olive oil, salt and pepper. Cover the bowl and put it in the fridge.
- The salad is ready.