8salt-packed anchoviesrinsed and drained (optional)
4hard-boiled eggshalved lengthwise
1small cucumberthinly sliced
34 oz canoil-packed tuna, drained
1/2red onionsliced thinly
Instructions
Make the dressing: Mince garlic on a cutting board and sprinkle heavily with salt; using a knife, scrape garlic and salt together to form a smooth paste. Transfer paste to a bowl and whisk in oil, lemon juice, mustard, shallot, and salt and pepper; set aside.
Make the salad: Arrange all ingredients in separate rows on a large serving platter; drizzle dressing over all ingredients, season with salt and pepper.