INGREDIENTS

2 large eggs

1 can (5-ounces ) tuna in olive oil , drained

1 tablespoon red wine vinegar

1 tablespoon extra-virgin olive oil

1/2 teaspoon anchovy paste

1 medium garlic clove, smashed and minced

kosher salt, to taste

freshly ground black pepper, to taste

1/4 cup multicolored pitted olives, halved if large

1 medium tomato, sliced into bite sized pieces

1 small shallot, minced

1 large radish, thinly sliced crosswise

4 cups lettuces such as Bibb, romaine, spring mix, spinach, kale, arugula

2 fresh basil leaves, for garnish (optional)

PREPARATION

Fill a medium saucepan halfway with water; bring to a boil over high. Carefully lower eggs into boiling water; cook, undisturbed, 8 minutes. Pour off water, reserving eggs in saucepan; add ice water to cover eggs. Let eggs cool completely, about 10 minutes. Drain and peel eggs. Cut each egg lengthwise into 3 slices. Set aside.

Combine vinegar, oil, anchovy paste, garlic, onion, salt and pepper in a large bowl and whisk until well combined. Add tuna and toss. Add olives, radishes and lettuces and combine. Top with sliced eggs and tomatoes, then give the mixture a big, gentle stir.