Canned tuna in edible oil
2 cooked potatoes, peel removed and cut into cubes
2 tomatoes cut into cubes
1/2 cup of thinly sliced red onion (in julienne)
1/4 cup of black olives
1 hard-boiled egg cut into cubes
1 sprig of mâche
For the sauce
1 cup of olive oil
Lemon juice from a Sicilian lemon
1 tablespoon of chopped capers
To season
1/2 teaspoon of salt
1/2 teaspoon of black pepper
Canned tuna in edible oil
2 cooked potatoes, peel removed and cut into cubes
2 tomatoes cut into cubes
1/2 cup of thinly sliced red onion (in julienne)
1/4 cup of black olives
1 hard-boiled egg cut into cubes
1 sprig of mâche
For the sauce
1 cup of olive oil
Lemon juice from a Sicilian lemon
1 tablespoon of chopped capers
To season
1/2 teaspoon of salt
1/2 teaspoon of black pepper
Step 1
Remove the oil from the tuna and, in a bowl, combine it with all the salad ingredients, except for the mâche, in the order of the recipe
Mix well and refrigerate until serving time
Step 2
In another smaller bowl, combine the olive oil, capers, and lemon juice, stirring well with a wire whisk (fouet) until smooth
Step 3
Chop the mâche leaves and prepare a bed of greens on each plate
Top with a portion of the tuna salad, drizzle with the sauce, and season with salt and pepper.
