Nicoise salad with basil

This is not quite an orthodox version of the famous Nicoise salad - usually they do not put potatoes in it - but in this form it can be both a salad and a main course, especially if you take more tuna with potatoes.

Ingredients

• Tuna- 200 g
• canned tuna- 50 g
• Quail egg- 4 pieces
• Marinated mini artichokes- 160 g
• cucumbers- 100 g
• Tomatoes- 100 g
• Sun-dried tomatoes- 20 g
• Bell pepper- 2 pieces
• Olives- 20 g
• Radish- 20 g
• lettuce mix- 40 g
• mini romano salad- 30 g
• celery leaves- 30 pieces
• Watercress-6 g
• Honey- 40 g
• Egg yolk- 3 pieces
• Dijon mustard-40 g
• sherry vinegar- 2 teaspoons
• Extra virgin olive oil- 5 tablespoons
• Balsamic vinegar- 100 ml
• Deodorized Refined Vegetable Oil- 150 ml
• Soy sauce- 20 ml
• Basil- 5 g
• Thyme- 2 stems
• Garlic- 2 cloves
• Ground black pepper- taste
• Salt- taste

Directions

1. Take two bell peppers, red and yellow, cut the stalk, clean the seeds and put in their place a crushed garlic clove and a sprig of thyme. Wrap in foil and bake for forty minutes at 180 degrees, then immediately dip in ice water, remove the peel - and cut into any format.
2. For homemade mayonnaise, mix three yolks with Dijon mustard and, slowly stirring constantly, pour in vegetable oil. Finally add a couple of teaspoons of sherry vinegar, salt and pepper. Mix mayonnaise with canned tuna punched in a blender.
3. For dressing, evaporate four times the balsamic vinegar, add honey and 3-4 tablespoons of olive oil, mix.
4. On a spoonful of olive oil, fry the tuna until golden. Cut into not very thick pieces.
5. Spread the mayonnaise-tuna mixture along the bottom of the plates. Spread the salad mix (frisee, arugula, mini spinach, chard) and mini romano all over the surface. Following them are coarsely chopped cucumbers, tomatoes, pickled artichokes, boiled quail eggs cut in half lengthwise, olives, peppers, basil and radishes cut into thin circles.
6. At the very end, lay out the fried tuna, drizzle it with olive oil and soy sauce, garnish with celery leaves and watercress - and pour over honey-balsamic dressing.