I love to make this salad because you can get your hands dirty. I generally don’t make a habit of being intimate with food but I’m quite captivated by this recipe.
Extra virgin olive oil
125g can of a good quality sliced tuna
1 half red onion
2 cloves of garlic
1 green capsicum
4 kalamata olives
12 basil leaves
2 free range eggs
2 handfuls of baby spinach or mesclun leaves
Sea salt and pepper
Place 2 free range eggs into a saucepan of cold water and bring to the boil. Once it begins to boil, time for 3 minutes and then take saucepan from the heat. Run under cold water.
Dice tomatoes and divide into bowls, season with salt and pepper and add a generous drizzle of extra virgin olive oil.
Slice onion and divide into bowls and splash with lemon juice.
Peel cloves, finely dice and divide into bowls.
Wash and dry basil leaves and tear up into bowls.
Slice out two wedges of capsicum, remove seeds and pith, slice into thin strips and divide into bowls.
Wash and dry spinach or salad leaves and divide into bowls.
De-seed olives and divide into bowls.
Drain some oil from the tuna and divide into bowls.
Peel the soft boiled eggs and place one in each bowl.
Gently combine ingredients with your hands until the salad is coated evenly and the egg is emulsified in the dressing.
Serve with toasted ciabatta or poor man’s parmesan
Photo © Stijn Nieuwendijk 2010