Thanks to Latvian chef Mārtiņš Rītiņs for this recipe! Love his weekend morning show about great food.
TUNA IN OIL - 2 cans
GREEN SALAD (rucola and baby spinach are my favourite)
BOILED POTATOES (cut in wedges) - 4 to 6
CHERRY TOMATOES (halved) - 300 g
BLACK OLIVES (whole are best, pitted olives loose their taste) -1 cup
RED ONION (sliced thinly) - half of an onion
BOILED EGGS - 4 (this time I used quail eggs - 10)
ANCHOVIE - 1
CHALLOT ONION (CHOPPED) - 1
GARLIC (crushed) - 1/2 clove
PARSLEY LEAVES chopped - 2 tbsp
LEMON JUICE of 1/2 lemon
DIJON MOUSTARD - 1 tsp
SUGAR, SALT, PEPPER to taste
Let's start with the sauce. First chop the onion and marinate them for a bit in lemon juice. Then chop up the parsley and achovy and mix in with onions. Add mustard and garlic. Then mix in olive oil mixing with a fork. Add sugar, salt and crushed black pepper to taste. Sauce should be sour, sweet, salty and a bit bitter.
To prepare the salad - arrange on a big plate salad leaves, potatoes, cherry tomatoes, olives, eggs and tuna. Pour over the sauce, add a bit of fleur de sel. And it's ready!
I prefer eggs semi done, so they are still oozy. This time I used the quail eggs, and I was wondering how would it taste to add some raw eggs to the sauce. Should be good!
If you don't like the taste of raw onion in the salad, just marinate it in fresh lemon juice for a bit.
And if you don't know what to do with leftover green salad, so it doesn't wilt, just put it in a glass jar with a lid on and it will stay fresh in a fridge for up to a week! Easy!
Leftover anchovies can be frozen - just put the open can in a freezer bag and freeze for the next time you need just a bit.