Tuna Salad
Ingredients
- 200g (7oz) can tuna in brine, well drained and flaked
- 1 large green pepper (capsicum), peeled, seeded and diced
- 1 large red pepper (capsicum), peeled, seeded and diced
- 3 beefsteak tomatoes, peeled, seeded and diced
- 2 large hard-boiled eggs
- 1 thin slice day-old bread, crusts removed
- 1 clove garlic, finely chopped Salt and freshly ground black pepper
- 1½ tablespoons red wine vinegar
- 3 tablespoons olive oil
- Crisp lettuce leaves, to serve Parsley, to garnish
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Put tuna, peppers (capsicums) and tomatoes into a bowl.
Peel eggs, chop whites (reserve yolks) and add to bowl.
Stir ingredients together, cover and chill lightly.
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Soak bread in cold water, and then squeeze out.
Using a small blender or pestle and mortar, crush the garlic to a paste together with salt and hard-boiled egg yolks.
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Mix in bread, vinegar and pepper.
Slowly work in oil to make a smooth cream. Pour over salad 30 minutes before serving. To serve, toss salad gently and arrange on crisp lettuce leaves.
Garnish with parsley.