Niçoise salad

1. 1 Wash, dry and cut the lettuce into small pieces, leaving a few nice leaves for garnish. Cut the bell pepper into pieces about 2 cm or into thin strips.
2. 2 Cut the tomatoes into eight wedges and remove the seeds. Slice the onion into thin rings (put them in water to separate the rings) and slice the hard-boiled eggs into rounds.
3. 3 On a platter, place the lettuce leaves around the edge, then the potato slices, torn lettuce, tuna pieces, bell pepper, onion, olives and tomato.
4. 4 Top with the hard-boiled egg slices and the anchovy fillets. Serve with the vinaigrette in a sauce boat on the side.

Vinaigrette

1. 5 To make the vinaigrette: in a bowl, beat 2 tablespoons of white wine vinegar, salt and pepper, then gradually add 5 tablespoons of olive oil, beating constantly, along with the green onions and capers.