Salad with all kinds of fish

Prepare the tuna. Remove the seafood from the can, but keep the moisture. Take the sardines out of the can.

Boil the eggs for 6 minutes. Peel them and cut them in half lengthwise. Put the tomatoes in hot water for a few minutes. Pull the skins off the tomatoes. Cut the tomatoes into slices or wedges.

Make a vinaigrette by mixing the olive oil, the vinegar, the mustard and the moisture of the seafood.

Place the lettuce leaves in a wide salad bowl. Put the tuna in the middle. Place the seafood, the sardines, the onion rings, tomatoes and olives in rings around the tuna. Place the half-eggs along the edge of the bowl. Put a small pile of fish roe on each egg yolk. Fill the salad with the vinaigrette.