Salad Nicoise

A French classic, nicoise salad comes from Nice. Ideally, nicoise tuna should be lightly fried on top - and practically raw on the inside. But if fresh tuna, which you can be sure of, is not at hand, canned tuna will do.

Ingredients

• Tomatoes- 6 items
• Olive oil- 50 ml
• Green sweet pepper- 1 piece
• cucumbers- 2 pieces
• canned tuna- 100 g
• Olives- 80 g
• Basil- 2 branches
• Egg- 2 pieces
• green onion- 1 piece
• Garlic- 1 clove
• Salt-taste

Directions

1. Cut the tomatoes into slices, remove the seeds, transfer to a bowl, salt, mix and leave for 10 minutes. Then, using a sieve, get rid of the secreted juice. Repeat this procedure two more times, then pour them with olive oil and mix.
2. Boil water in a small saucepan, put eggs in it and cook for 7 minutes. Then transfer them to ice water to stop cooking. Peel the cooked eggs and cut into quarters.
3. Tear basil leaves, chop green onions, peppers and cucumbers, remove seeds and cut into small slices.
4. Grate a wooden salad bowl with a clove of garlic, put all the prepared ingredients on a plate and drizzle them with olive oil.