Panzanella Salad with Croutons
· 4 servings
Prepare the salad
Hard-boil the eggs, peel them and cut into quarters. Chop the vegetables into medium-sized pieces and mix with the olives and a dressing made from olive oil, lemon juice and seasoning.
Serve
Top each portion with a quartered egg and some tuna. Serve tossed with crumbled crispbread.