Portuguese Tuna & Egg Breakfast Salad

Method

1. Place the eggs in a small saucepan, cover with cold water and bring to a boil.

2. Cook for 8–9 minutes, then transfer the eggs to cold water. Peel and cut them into quarters.

3. In a large bowl, combine the tuna, tomatoes, cucumber, salad leaves and olives.

4. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt and black pepper.

5. Pour the dressing over the salad and toss gently.

6. Divide the salad between two plates and arrange the egg quarters on top.

7. Sprinkle with fresh parsley and serve with wholegrain bread.

Nutrition Facts

Per serving