Nicoise Salad (Tuna)

I found this recipe in a Best of International Cooking Book that I have been dying to try. So of course I say to myself, thats perfect for ZWT3 France! this is a salad topped with tuna, eggs, (but personally, I would leave out the anchovies...) enjoy

• Ready In: 15 mins
• Serves: 4
• Yields: 4 salads

Ingredients

• 1⁄2 small head lettuce
• 1 (6 1/2ounce) can tuna, drained
• 4  anchovy fillets
• 1⁄4 cup olive oil
• 1  tablespoon wine vinegar
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon white pepper
• 1  pinch  of mixed dried leaf basil, oregano and thyme
• 1⁄2 small cucumber, thinly sliced
• 4  tomatoes, cut in wedges
• 1  onion, cut in rings
• 24  ripe olives
• 2  hard-cooked eggs, cut in wedges

Directions

1. Separate lettuce leaves; if large, tear into small pieces. Place lettuce leaves into a large salad bowl.
2. Flake tuna; into small pieces. Cut each anchovy fillet in half lengthwise; set aside.
3. In a small bowl, beat together oil, vinegar, salt, white pepper and dried herbs. Pour over lettuce.
4. Gently fold in cucumber, tomatoes, onion, flaked tuna and olives. Arrange anchovies and eggs on salad.