Take a small pot and fill it with water. Add a tablespoon of vinegar to the water. 

In the meantime chop the lettuce and arrange it on the plate. Then drain the tuna and place it on top of the lettuce.

Slice the radishes and arrange them around the salad.

It is time to make the poached egg.

Very fresh eggs are the best for making the poached eggs, because their whites are more firm.

With a bigger egg, you need to drain the excess runny whites on a small sieve. With this pullet egg, it is not necessary.

First break the egg into a small bowl. Then, when the water is boiling, create a whirl with a spoon and quickly drop the egg into the moving water. Lower the heat to medium. Cook 1-2 minutes, until you see that all white are set. The yolk should still be nice and runny.

In the end, using a slotted spoon, remove the egg from the water and place it on top of the salad. Decorate with few basil leaves and enjoy!