Boil eggs hard in about 10 minutes. Drain the tuna and pluck a little with two forks.
Clean, wash and spin dry romaine lettuce and pluck into bite-sized pieces. Peel, wash and roughly grate carrots. Wash and thinly slice tomatoes. Peel and finely dice onions.
Quench the eggs cold, peel and quarter them. Mix prepared ingredients with olives and capers in a large salad bowl.
Squeeze the lemon. Season about 4 tablespoons lemon juice with salt, pepper and 1 pinch of sugar. Fold in the oil. Pour over the salad. Mix everything again and season to taste. It tastes good with farmhouse bread.