Salade Niçoise from Mediterranean Seafood by Alan Davidson

Ingredients

• 6 tomatoes, cut into quarters and then cut in half
• 225 ml (8 fl oz) olive oil
• 4 pinches of salt
• 1½ tsp Dijon or other French mustard
• 4 celery sticks, chopped roughly and including some leaves
• 12 fillets of anchovy, canned
• 1 green pepper, seeded and cut into thin strips
• 3 tbs wine vinegar
• 12 lettuce leaves
• ½ onion, cut into thin rings
• 250 g (9 oz) canned tuna fish, in small bits or chunks
• 4 hard-boiled eggs, cut into quarters
• 12 black olives
• 12 green olives