1 iceberg lettuce
4 medium-size potatoes
½ cup black olives
6 Roma tomatoes
1 tin tuna (approximately 400-500g)
2/3 cup vinaigrette
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cook the potatoes for approximately 20 minutes, the beans approximately 6 minutes, and the eggs for approximately 10 minutes.
Drain the tin of tuna and break into large flakes, wash and dry lettuce.
Clean tomatoes and cut into quarters.
Peel potatoes and make thick slices, leave the beans whole and peel the eggs and cut into quarters.
Mix all ingredients separately with vinaigrette and arrange in a plate. Sprinkle with capers, olives and anchovies.