| Peel the garlic and the onion. Mash the garlic and
slice up the onion. Wash the tomatoes and the peppers.
Cut the tomatoes in 8 equal quarters. Put into the refrigerator in
a strainer, on a plate, sprinkled with salt so that they lose their
water.
Take out the seeds off the peppers and cut them up into thin strips.
Wash the poivrades and cut them, as well as the hard-boiled eggs,
into four pieces. Crumble the tuna.
Prepare vinaigrette with the oil, the vinegar and the pepper; add
salt, if you wish. Put all the ingredients of the salad in a large
salad bowl, coat with the vinaigrette dressing, mix delicately and
serve cool. You may add some anchovy fillets to spice this salad up
a little more.
|
