Nice Salad with Tuna, Anchovies and Green Beans

Ingredients

• 4 eggs
• 120 g green beans
• 100 g mixed leaf salad
• 0.5 cucumber
• 8 cocktail tomatoes
• 0.5 green bell pepper
• 2 Spring Onions
• 200 g tuna in oil (canned)
• 50 g anchovy fillets
• 50 g small black olives
• Basil
• 2 Garlic cloves
• 6 tbsp extra virgin olive oil
• 2 tbsp white wine vinegar
• Salt
• pepper (ground)

Instructions

1. 1.

   For the salad, hard boil the eggs, cool them under running water and let them rest. Bring a pot of water to a boil, trim the green beans, halve them and cook for about 3 minutes until al dente. Drain and rinse with cold water until cooled.

2. 2.

   Clean the leaf salad and cut into bite‑sized pieces. Peel the cucumber and slice thinly or julienne as desired. Halve the tomatoes and remove the stems. Trim the bell pepper, halve it and cut into fine strips. Clean the spring onions and slice into thin rings.

3. 3.

   Combine the leaf salad, cucumber, tomatoes, beans, bell pepper and spring onions in a shallow bowl.

4. 4.

   Break apart the tuna, split the anchovies lengthwise and slice the eggs.

5. 5.

   Arrange the tuna, anchovies, eggs and olives on top of the salad.

6. 6.

   Finely chop the garlic cloves and mix with all other dressing ingredients. Pour the dressing over the salad, toss briefly and garnish with basil leaves.