Put the eggs in water and let them boil for 10-15 minutes. Then leave them in cold water to cool down.

Wash the zucchini and cut it in half, then cut it across into thin pieces. Put the coconut grease in the pan and cook the zucchini for 8-12 min.

While the eggs and zucchini are cooking, use the spoon to 'empty' avocado. Put it in a bowl with sour cream and mash them together to get a more smooth mixture.

Peal the eggs and finely cut them into a salad bowl. Add zucchini, tuna (without the oil) and capers.

Now add the avocado mixture. Add also some salt and pepper, olive oil and balsamic vinnegar to taste.

The salad is ready! You can eat it as a main dish or as a side dish to meat, fish... The eggs make the dish a little heavy, but it is still a very healthy lunch/dinner!