This is a traditional tuna, potato, capsicum, hard-boiled egg and anchovy salad from the South of France.
13 people made this
1 1/2 tablespoons red wine vinegar
6 tablespoons olive oil
salt and black pepper to taste
pinch dried rosemary (optional)
2 small hearts of cos lettuce
1 (200g) tin tuna in brine
1 small red onion, sliced
12 pitted black olives
1 small green capsicum, seeded and sliced
1 small red capsicum, seeded and sliced
3 ripe tomatoes, quartered
3 hard boiled eggs, peeled and halved
6 anchovy fillets
a few sprigs parsley, chopped
Directions Preparation:15min › Ready in:15min
Combine all vinaigrette ingredients and whisk well.
Arrange lettuce leaves in a circular pattern on a serving platter. Sprinkle with the drained tuna, then the onions, olives and sliced peppers. Arrange the egg halves in a symmetrical pattern around the edge of the salad, then do the same with the tomatoes. Make a 'star' in the centre of the salad with the anchovies.
Drizzle the salad with the vinaigrette right before serving. Sprinkle with parsley.