Tuna and Egg Salad Recipe

1/2 iceberg lettuce (shredded)
1 tin of tuna (drained)
2 stalks of celery (diced)
2 hard boiled eggs (sliced)
1 small carrot (grated)
salt and pepper

1. Mix the tuna, celery and half of the grated carrot together in a bowl.

2. Display the shredded lettuce on each plate, then spoon the tuna mix in the centre.

3. Next place the sliced egg at the side of the tuna, sprinkle over the remaining grated carrot. Add salt and pepper to taste.

4. Enjoy with either crusty bread or serve as a side dish.