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2 cans tuna
4 boiled eggs
150g pickles
1 teaspoon finely chopped parsley
1 clove garlic
40 ml olive oil
1 tablespoon apple cider vinegar
Cut the tuna into smaller pieces and mix it with the chopped boiled eggs, pickles and parsley.
Then, add the minced garlic, olive oil and apple cider vinegar.
Smoothly mix the salad and cool it before serving.
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