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Ingredients

• 4 medium eggs
• 375 g canned tuna
• 1 medium red onion
• 50 g canned anchovy fillets
• 50 g capers
• 125 g pitted black olives
• 3 Little Gem lettuces
• 200 g cherry tomatoes
• For the croutons:
• 2 thick slices wholemeal bread
• 1 clove garlic
• 2 tablespoons olive oil
• For the dressing:
• ½ teaspoon caster sugar
• 3 teaspoons white wine vinegar
• Salt
• 1 clove garlic
• 1–2 teaspoons Dijon mustard
• 2 tablespoons extra virgin olive oil

Description

A Popular Summer Lunch Dish, This Classic Provençal Salad Of Eggs And Fish Has Many Variations, So It Can Be Made Up From Ingredients On Hand And Enjoyed At Any Time Of The Year.

All Recipes Australia