Tuna salad with hard-boiled egg and tomato vinaigrette
* 100 g (3.5 oz) fresh spinach
* 4 eggs
* 8 or so cherry tomatoes
* 20 (or so) Borges pitted olives
* 200 g (7 oz) tinned tuna in olive oil
For the tomato vinaigrette:
* 2 ripe tomatoes
* 1 clove of garlic
* A spoonful of mustard
* Borges Extra-virgin olive oil
Step by StepTo make the vinaigrette, cut the tomatoes into chunks and finely chop the garlic. Crush both with the mustard and add the olive oil. Strain the mixture through a fine colander to create a fine, flavoursome sauce. Put by.
Add salt and a dash of vinegar to some water and boil the eggs for 10 minutes. Plunge into cold water and remove the shell.
Put the fresh spinach in a salad bowl and dress with the tomato vinaigrette. Spoon the tuna out of the tin into the bowl, together with the quartered cherry tomatoes and olives. Finish off with a topping of grated hard-boiled eggs.
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Place mixed ingredients on a dish and sprinkle with grated cheese and finely chopped parsley.
Place the fish fillet and chips on the dish and garnish with a lettuce and cherry tomato salad.