Ingredients
For the salad
- 1 head Dutch lettuce
- 1 red onion
- 2 eggs
- 100 g baby potatoes
- 150 g haricot beans
- oil for gentle frying.
- 2 slices fresh tuna
- 1 teaspoon thyme
- 1 small pot (60 g) good quality anchovy fillets
- 2 dessertspoons Bresc Peperoni marinati (pieces of sweet pepper)
- 2 dessertspoons Bresc Pomodori marinati (pieces of tomato)
- ½ cucumber
- 1 tin tuna in oil
For the dressing
- 0.3 dl white wine vinegar
- 0.2 dl lemon juice
- 1 dl olive oil
- salt and pepper to taste
- 1 dessertspoon Bresc Pesto garlic puree
- 1 dessertspoon Dijon mustard