This is a really simple salad to throw together, and makes a great lunch or light dinner.
The salad works really well with stoned olives (preferably from the chiller cabinet), and nonpareille (baby) capers, although regular capers work just as well.
I'd also recommend buying some good quality tinned white tuna such as that by Ortiz. It's more expensive but really does taste so much better than the regular stuff.
Quantities in the recipe below are deliberately vague, so that you can include as much or as little of the individual ingredients as you wish.
Serves 2-3
Green olives
Nonpareille (baby) capers
Tinned tuna - approx 100g per person
Red onion
Red pepper
Vine tomatoes
Salad leaves
Soft boiled eggs (optional)
Flat leaf parsley (optional)
To make the dressing
6 tablespoons of olive oil
2 tablespoons of red or white wine vinegar
1 teaspoon of Dijon mustard (optional)
I garlic clove (optional)
Seasoning
- Drain the tuna.
- Cut the tomatoes into thick slices.
- Cut the olives in half.
- Thinly slice the red pepper and red onion.
- Throw the salad leaves into a salad bowl and top with the remaining ingredients (quantities at your discretion!).
- Finely chop the flat leaf parsley (if using) and scatter over the salad.
- Put all of the dressing ingredients into a jug or jar and mix until well combined.
- Dress the salad with the dressing.
