Tuna and Egg Salad

1 tablespoon fresh parsley , chopped

4 hard-boiled eggs , quartered

1 red onion , sliced

3 tomatoes , cut into wedges

185 g chunk tuna , drained

1 pinch salt

1 pinch cracked black pepper

50 g pitted black olives (just count out 20) or 50 g green stuffed olives

1 red capsicum , sliced (sweet bell pepper)

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon finely grated lemon zest

1 teaspoon Dijon mustard or 1 teaspoon coarse grain mustard

3 teaspoons white wine vinegar or 3 teaspoons cider vinegar