Salad niçoise with basil

Take two bell peppers, red and yellow, cut off the stems, remove the seeds and place a crushed clove of garlic and a sprig of thyme in their place. Wrap in foil and bake for forty minutes at 180 degrees, then immediately dip in ice water, peel off the skin - and cut into any desired format.

To make homemade mayonnaise, mix three yolks with Dijon mustard and, while stirring slowly, pour in vegetable oil. At the end, add a couple of teaspoons of sherry vinegar, salt, and pepper. Mix the mayonnaise with blended canned tuna.

For the dressing, reduce balsamic vinegar by four times, add honey and 3-4 tablespoons of olive oil, and mix.

Fry the tuna in a spoonful of olive oil until golden. Cut into not very thick pieces.

Spread the mayonnaise-tuna mixture on the bottom of the plates. Distribute the salad mix (frisée, arugula, baby spinach, chard) and mini romaine over the entire surface. Follow with coarsely chopped cucumbers, tomatoes, marinated artichokes, halved boiled quail eggs, olives, peppers, basil, and thinly sliced radishes.

At the very end, place the seared tuna, drizzle with olive oil and soy sauce, garnish with celery leaves and watercress — and drizzle with honey-balsamic dressing.