Peking cabbage cucumbers olives with tuna

Hard-boil chicken eggs (after boiling, cook them for 7-8 minutes), then cool them under cold water. Wash the leaves of Peking cabbage well, let dry, cut into thin strips (it is better not to use the rough white part of the leaf).
Open a can of tuna, drain the liquid. If the tuna is in whole pieces, mash it with a fork. Peel the eggs, finely chop them or chop them with an egg cutter. Add eggs and tuna to chopped Peking cabbage.
Wash cucumber, wipe and cut into strips. Add it to the bowl with the rest of the ingredients. Then pour half a tablespoon of soy sauce into the almost ready salad. Next, add sour cream and mix the salad (instead of sour cream, you can use mayonnaise, only then be careful with soy sauces – the salad may be too salty).
Cut three or four olives into circles and put on top. Salad with tuna and Peking cabbage is ready, it can be both an addition to other dishes, and serve as a light dinner. Bon appetit!