|Ripe tomatoes||6 Medium|
|Flat anchovy fillets||1 Can (10 oz), drained|
|Hard boiled eggs||3|
|Canned tuna in oil||13 Ounce (1 Medium Size Can)|
|Vinaigrette||1⁄4 Cup (4 tbs)|
Cut tomatoes into thin slices and sprinkle lightly with salt. Wash and dry the lettuce leaves and use them to line a round or oval platter. Arrange tomato slices over a BBQ round the bed of lettuce; cut anchs fillets in half lengthwise and arrange on the tomato. Cut the peppers feto thin rings (removing ribs and seeds and scatter over the salad. Decorate with quarters of hard-boiled egg and black olives and place the drained tuna in the centre. Just before serving, pour over the dressing.