Tuna and egg salad with baby spinach and honey-mustard-balsamic vinaigrette

Ingredients for 1 servings:

• 1 can tuna, drained
• ½ bell pepper(s), green
• 1 onion(s), red
• 2 stalk(s) spring onion(s)
• 2 eggs, hard-boiled
• 1 handful of baby spinach
• 15 g snake cucumber(s)
• 2 tsp mustard
• 1 tsp honey
• some olive oil
• extra balsamic vinegar, lighter
• salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Finely dice the red onions, thinly slice the spring onions, roughly dice the hard-boiled eggs, slice the bell peppers, and cut the gherkin into sticks. Mix everything with the drained tuna. For the vinaigrette, mix the mustard and honey with the olive oil and balsamic vinegar until smooth. Season the salad with salt and pepper, and finally add the baby spinach.