To make the vinaigrette, cut the tomatoes into chunks and finely chop the garlic. Crush both with the mustard and add the olive oil. Strain the mixture through a fine colander to create a fine, flavoursome sauce. Put by.
Add salt and a dash of vinegar to some water and boil the eggs for 10 minutes. Plunge into cold water and remove the shell.
Put the fresh spinach in a salad bowl and dress with the tomato vinaigrette. Spoon the tuna out of the tin into the bowl, together with the quartered cherry tomatoes and olives. Finish off with a topping of grated hard-boiled eggs.
Recipes
Tuna salad with hard-boiled egg and tomato vinaigrette
![Borges - tuna Salad with hard-boiled egg and tomato vinaigrette](https://borges1896.com/app/uploads/2021/06/WW.MI-RECEPTA-20180314-ALTA.jpg)
Ingredients
- 100 g (3.5 oz) fresh spinach
- 4 eggs
- 8 or so cherry tomatoes
- 20 (or so) Borges pitted olives
- 200 g (7 oz) tinned tuna in olive oil
- For the tomato vinaigrette:
- 2 ripe tomatoes
- 1 clove of garlic
- A spoonful of mustard
- Borges Extra-virgin olive oil
Step by step
-
Step 1