Salad Nizza Style

Ingredients

• 3 beef tomatoes
• 4 baby artichokes
• Salt
• Pepper (freshly ground)
• 4 Spring Onions
• 4 radishes
• 1 cucumber
• 2 tbsp freshly chopped parsley
• 400 g tuna fillet
• 6 tbsp Olive oil
• 3 tbsp Lemon juice
• 2 hard-boiled eggs

Instructions

1. 1.

   Wash the tomatoes, cut off the stem end and slice into thin rounds. For the remaining two tomatoes, blanch them in hot water, shock, peel, quarter, seed and dice finely. Wash the artichokes, trim and slice lengthwise into thin strips. In 1 tbsp hot oil brown each side for 1-2 minutes until golden brown. Remove from heat, season with salt and pepper, and let rest. Wash the spring onions, trim and cut into rings. Wash the radishes, trim and slice into rounds and small pieces. Peel the cucumber, halve lengthwise, deseed and dice finely.

2. 2.

   Rinse the tuna fillet, pat dry, slice into four portions and season with salt and pepper. In 2 tbsp hot oil brown both sides for 2-3 minutes until golden brown. Remove from heat, let cool slightly, flake, and place half in a bowl. Combine with the diced vegetables, parsley, remaining olive oil and lemon juice. Season to taste with salt and pepper.

3. 3.

   Arrange tomato slices on plates, use a ring mold to set the salad on top, and add the remaining tuna. Peel the eggs, slice them, garnish the salad with egg slices, and serve.