Light salad with tuna, arugula and Dijon mustard

Wash the eggs and hard boil, peel and cut into quarters. Wash and dry the arugula and tomatoes, slice the tomatoes into quarters. Drain the tuna fish and mash the fish with a fork. Place the arugula and tomatoes on a plate, put the quarters of eggs on top, tuna, salt and garnish with Dijon mustard. Recommended to serve as a light summer salad to white wine. ENJOY YOUR MEAL!