1. According to personal preference, cut various vegetables into slices, strips, pieces, etc. The canned tuna is drained and torn into pieces. The eggs are boiled in water until fully cooked, peeled and cut into four pieces.
2. Dissolve a little salt in the vinegar, grind in the pepper, and gradually stir in the olive oil, beating continuously until it thickens.
3. Arrange vegetables and tuna on a salad plate and garnish with olive oil, anchovy fillet, and basil. Just drizzle with vinaigrette before serving.
Tips:1 The ingredients can be adjusted according to personal preference, such as adding lettuce, potatoes, cherry radish, etc.
2 The vinaigrette needs to be beaten until it is emulsified, preferably thick and smooth.
