Chop Chop Tuna Salad

My friend Dana always has a bowl of this salad in her fridge, and very kindly also brings a bowl to any party I ever have.  Because everything is cut so small, it is a cross between a salad and a dip and works equally well on its own or piled over toast or crackers. It lasts a few days in the fridge so is a great option for healthy lunches during the week. Adam, Dana's husband, also like to add a beaten egg and some oats to the salad and make patties that he cooks in a sandwich press for a quick dinner.

2 x 185g tins of tuna in chilli oil

4 eggs, hard boiled and grated

1 red pepper, finely diced

1 yellow pepper, finely diced

2 lebanese cucumbers, finely diced

2 pickled gherkins, finely diced

½ bunch dill, finely chopped

½ cup green olives, seeded and finely diced

zest of one lemon

dressing

juice of one lemon

3 tablespoons olive oil

salt to taste

Drain tuna and break up chunks with a fork. Combine all ingredients, pour over dressing and mix.