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Tuna salad with hard-boiled egg and tomato vinaigrette
Ingredientes
* 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
SERVES 4
30 MIN
EASY
Paso a paso
To 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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