Our inspiration was a beautiful jar of Italian tuna packed in olive oil hiding behind cans of whole plum tomatoes in the pantry. We had a little of this and a little of that veg-wise in the fridge, so we made good use of it for today’s lunch. A good old-fashioned mustardy vinaigrette lubricated everything. We boiled two very fresh eggs for the salad but ate them while we were making it. We were starving. Imagine an egg in the picture.