Tuna Salad with Radish and Mangetout

• Boil plenty of water in a pot or saucepan for the eggs.
• Slice the lemon into wedges.
• In a small bowl, make a dressing by mixing the garlic with the mayonnaise and (per person) a third of a sachet of Worcestershire sauce and the juice of half a lemon wedge (see Tip). Season with pepper.

Tip: feel free to add some more lemon juice and/or Worcestershire sauce to taste.

• Heat a drizzle of olive oil in a frying pan and fry the onion for 3 - 4 minutes over medium-high heat.
• Deglaze with the red wine vinegar and fry for 1 more minute, then remove from the pan and set aside.

• Boil the eggs for 7 - 9 minutes over medium-high heat, then drain and rinse them under cold water.
• Heat a drizzle of olive oil in the same frying pan over medium-high heat and fry the mangetout, radish and capers for 5 - 7 minutes. Season with salt and pepper.
• Roughly chop the butter lettuce.

• Drain the tuna.
• Put the tuna in a bowl and mix it with 1/2 tbsp dressing per person.
• Peel the eggs and cut them in half.