Prick the eggs with a pin, then cook in a saucepan of boiling water for 10 minutes. Refresh under cold running water until cold. Shell and cut into quarters.
Place the tomato in a colander, then sprinkle with sea salt. Leave for 15-20 minutes, then gently pat dry with paper towel.
Rub a platter with the garlic and season it lightly. Arrange the tomato, capsicum, spring onion, cucumber, olives, lettuce (if using), egg, flaked tuna and anchovies on the platter so that the various colours contrast with each other. Gently tear the basil and scatter over the salad.
To make the vinaigrette, mix the ingredients, adding enough salt, pepper and vinegar to your taste, and distribute evenly over the salad. Toss gently so that the ingredients are anointed evenly.
Note Reproduced from Salades ($59.95, hbk) by Damien Pignolet,
with photography by Anson Smart. Published by Lantern, an imprint
of Penguin Books. Pignolet's recipes have been reproduced with
minor Gourmet Traveller style changes.
This recipe is from the September 2010 issue of Australian Gourmet