Ingredients
Scale
- 2 ripe, good quality tomatoes, chopped into chunks
- 1/4 cucumber, chopped into medium chunks
- 1 spring onion/scallion, sliced thinly on a bias
- 6 radishes, cut into chunks
- 4 fillets of anchovies from a tin, or more as required
- 2 eggs
- Tuna fillets, from a jar or tin, as required
- Hand full of fresh basil leaves
- Hand full of Niçoise black olives
- *Extra Virgin Olive Oil, as required
- Salt & pepper, as required
Instructions
- Bring a pot of water to boil and place the eggs into the water. Cook for 8 minutes.
- When cooked, remove the eggs and place them into ice water.
- Once fully cool, peel the eggs and chop lengthways, 3 times.
- Place the the tomatoes, cucumber, radish and scallions into serving bowls and season with salt*, pepper and plenty of Extra Virgin Olive Oil.
- Add the olives, basil and anchovies on top. Finally place the tuna fillets on top and eat immediately!
Notes
- Makes enough for 2 mains or 4 starter portions.
- Try and use the best quality EVOO that you can get! Since this is the only dressing, using high quality oil really makes a difference.
- Season with salt just before you serve. Salt removes liquid from the tomatoes over time and will make your salad soggy!
- Prep Time: 30 minutes
- Cuisine: French