1 (5 oz.) can tuna (solid, in olive oil), crumbled
2 tomatoes , cut into wedges
2 small cucumbers , sliced
12 black olives (ideally small black olives from Nice)
1 Mexican onion , finely chopped
½ red onion , thinly sliced
4 hard-boiled eggs , quartered
6 fillets anchovy
½ green pepper , thinly sliced
4 oz. small fava beans , cooked
1 clove garlic , halved
½ sprig rosemary , finely chopped
6 leaves basil , whole or cut in chiffonade
6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
Salt
Pepper
In a bowl, prepare a vinaigrette with the olive oil, vinegar, rosemary, salt and pepper. Rub a large plate with garlic. In the plate, place a bed of mesclun. Arrange tomatoes, boiled eggs, cucumbers, green peppers and tuna, anchovies, olives, spring onions, fava beans. Pour the vinaigrette on top and garnish with basil.