Eggs in advance boil "hard-boiled" and cool. Put the arugula leaves on the bottom of the serving plate, place the tuna from the can in the center of the plate, and add the olive oil. Cut the fresh tomatoes in half and then put them in half rings around the tuna or cherry tomatoes cut in half, season the tomatoes with pesto sauce on top. Cut the egg into 6 or 8 slices and add on top, sprinkle with pine nuts. To taste, add salt and pepper, as well as balsamic (vinegar for a more tart taste or cream for a sweeter one). Light and delicious salad is ready!
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