Salad of fish and fennel

For this recipe you will need:

3 pcs. Fennel (petiole)

500 g canned tuna

3 pcs. lemon

olive oil

parsley - to taste

1 pcs. egg

black olives - a few

pepper - to taste

salt

Fish to put in a colander, drain the oil to. Finely chop the fennel, squeeze the juice of 1 lemon, peel the rest, cut into thin slices. Stir in the chopped fennel salad bowl, fish and lemons decorate the leaves of lettuce. Of lemon juice, olive oil, salt and pepper to cook the sauce, pour over the salad. Serve, garnished with slices of boiled eggs and black olives, previously removing them from the bone.