Rich salad niçoise
Salad niçoise with tuna, egg, radish, celery, pepper, tomato and olives.
Boil the eggs hard in 7 minutes, rinse them under cold running water and peel them.
Cut the onion into thin rings and the radishes, celery and bell pepper into small pieces. Cut the tomato into 12 parts that you keep separately.
Slice the basil. Mix the lettuce with the basil and press the garlic above it.
Divide the lettuce-garlic mixture over a dish or over plates. Mix the onion, radishes, celery and paprika and place this on the salad mixture.
Loosen the tuna with a fork and spread it with vegetables from the tin over the vegetables.
Cut the hard-boiled eggs in four. Place the egg and tomato slices along the edge of the plate and spread the olives over the vegetables and tuna.
Finally drizzle the salad with the olive oil and vinegar. Season with freshly ground pepper and salt.
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