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Tuna, Bean et Anchovy Salad

ingredients

serves 4
500 g (1 lb 2 oz) tomatoes
200 g (7 oz) can tuna fish, drained
2 tbsp chopped fresh parsley
1/2 cucumber
1 small red onion, sliced
225 g (8 oz) cooked green beans
1 small red (bell) pepper, cored and deseeded
1 small crisp lettuce
6 tbsp Italian-style dressing
3 hard-boiled (hard-cooked) eggs
60 g (2 oz) can anchovies, drained
12 black olives, pitted

method

1. Cut the tomatoes into wedges, flake the tuna and put both into the bowl with the parsley.

2. Cut the cucumber in half lengthways, then cut into slices. Slice the onion. Add the cucumber and onion to the bowl.

3. Cut the beans in half, chop the (bell) pepper and add both to the bowl with the lettuce leaves. Pour over the dressing and toss to mix, then spoon into a salad bowl. Cut the eggs into quarters, arrange over the top with the anchovies and scatter with the olives.

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