Tuna Salad with Fried Potatoes

• Boil the eggs for 6 - 8 minutes.
• Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the red onion for 4 - 5 minutes.
• Deglaze the onion with the balsamic vinegar and fry for 2 minutes.

• Cut the fennel into quarters, remove the tough core and then cut it into strips.
• Core and dice the apple.
• Cut the lemon into 6 wedges.
• Roughly chop the butter lettuce.

• Finely chop the dill and parsley. Press or mince the garlic.
• Set a small amount of parsley aside to use as a garnish, then put the rest in a bowl with the dill and garlic. Add the worcestershire sauce, mayonnaise and the juice of 2 lemon wedges per person (see Tip).
• Season with pepper to taste.

Tip: feel free to add some more lemon juice to taste.

• Drain the tuna, but save the oil in a small bowl.
• Put the fennel and butter lettuce in a salad bowl and mix together with half of the apple, a third of the tuna and a third of the dressing (see Tip).
• Peel the eggs and cut them in half.

Tip: feel free to mix some of the oil from the tuna with the salad.