Use individual bowls or medium sized plates to serve the salads. Roughly chop the lettuce and place on the bottom of the bowl. Slice the cucumber, cut the tomatoes into wedges, chop the celery, thinly slice the onion and cut the pepper into julienne strips. Arrange all the vegetables on top of the lettuce. Remove the shells from eggs and cut each one into 4 wedges. Drain the oil from the tuna, divide into 4 and pile into the middle of each salad. Arrange the egg around the tuna. Top with olives.

Dress the salad with salt, pepper, oil and vinegar. Use olive oil for the best flavour. If you prefer a lighter dresssing use sunflower oil.