Tuna, Bean et Anchovy Salad

Tuna, Bean et Anchovy Salad

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Servings: 4
Calories: 353

Ingredients
 

  • 1 lb tomatoes
  • 7 oz can tuna fish drained
  • 2 tbsp chopped fresh parsley
  • 1/2 cucumber
  • 1 small red onion sliced
  • 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
  • 2 oz can anchovies drained
  • 12 black olives pitted

Instructions

  • Cut the tomatoes into wedges, flake the tuna and put both into the bowl with the parsley.
  • Cut the cucumber in half lengthways, then cut into slices. Slice the onion. Add the cucumber and onion to the bowl.
  • 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.
Calories: 353 kcal
Carbohydrates: 24 g
Protein: 25 g
Fat: 18g
Saturated Fat: 4 g
Cholesterol: 177 mg
Sodium: 970 mg
Potassium: 1000 mg
Fiber: 6 g
Sugar: 16 g
Vitamin A: 4486 IU
Vitamin C: 70 mg
Calcium: 138 mg
Iron: 4 mg
Cuisine Italian
Ingredients Fish & Seafood, Tuna
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