A satisfying lunch!


  • 1 head of garlic
  • 4 tomatoes
  • 2 large scallions
  • 1 radish
  • 1 bunch of basil
  • 1 stick of celery
  • 1 green pepper
  • 2 hard-boiled eggs
  • 1 tin of tuna in spring water or olive oil
  • 1 tin quality anchovies
  • 1 head of oak leaf lettuce
  • 3 parts olive oil
  • 1 part good white wine vinegar
  • 1 tblsp dijon mustard
  • salt/ pepper


  • Take a glass bowl, rub the inside all over with garlic.
  • Make the vinaigrette sauce by combining, the oil, vinegar and mustard. Season with pepper and add to it the chopped basil.
  • Cut the tomatoes and the hard-boiled egg into quarters.
  • Slice the scallions and the radish. Thinly slice the stick of celery. Finely dice the green pepper.
  • Separate the leaves of oak leaf, place these in the bowl.
  • Add the other chopped ingredients, sprinkle the lot with salt and toss well.
  • Add to this the tuna and the anchovies.
  • Serve in the bowl and spoon the vinaigrette over this when ready to serve.
  • Seasonal additions may include artichokes and other kinds of lettuce.

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