This is quite similar to Greek salad, which would be made with
cubes of feta cheese and green peppers instead of tuna and hardboiled
eggs, and dressed with lots of lemon juice, salt and black
pepper rather than herbs and vinaigrette.
1 large or 2 small tins of tuna
4–6 tomatoes
1⁄2 cucumber
1⁄2 lb (225 g) French beans
4 hard-boiled eggs
1⁄2 small tub of pitted black olives
1⁄2 tin of anchovy fillets
1 tbsp parsley
1 tbsp basil
Garlic vinaigrette
Method
1. Hard-boil the eggs for about 10 minutes while you prepare the
rest of the ingredients.
2. Drain the tin(s) of tuna and flake into fairly large chunks in a
large salad bowl.
3. Top and tail the French beans and cook in the microwave (or
according to the instructions on the packet) then allow them to
cool completely.
4. Cut the tomatoes into wedges and thinly slice the cucumber
then add to the bowl with the beans and herbs.
5. Slice the cold hard-boiled eggs and add to the bowl; mix
everything together gently – don’t break the eggs and tuna up
completely and turn the whole lot into mush.
6. Garnish with olives and anchovies cut into thin strips and
arranged in a criss-cross pattern over the top. Pour a little
dressing over the salad at the end and serve the remainder of
the dressing separately.
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