Rinse the lettuce. Separate leaves one at a time from the head of lettuce, keeping a few leaves whole, and peel and chop the rest. For the croutons: Remove rind from white bread and cut into small cubes. Heat butter in a frying pan and toast the white bread cubes until crispy, then drain on paper towels.
Mix vinegar, oil, salt and pepper to a marinade and marinate the lettuce. Peel the eggs and cut them into small cubes. Pour the contents of the tuna cans into a sieve, drain well, then place in a suitable bowl. Peel and cut the onion, cut the pickles. In a baking bowl, mix tuna with onions, pickles, chopped parsley, finely chopped chives, a little chopped egg and both kinds of crème fraîche well.
Arrange the tuna on the iceberg lettuce, garnish with cocktail tomatoes, chopped eggs, croutons and parsley.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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