Tuna, Anchovy and Vegetable Salad (Salade Nicoise)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
12 oil-packed anchovy fillets, drained 225 g/8 oz can tuna chunks 2 green peppers
8 small ripe tomatoes, quartered 1 small cucumber, sliced 4-5 red radishes, thinly sliced
1 medium purple onion, thinly sliced 4 hard-boiled eggs, quartered 85 g/3 oz Nicoise or kalamata black olives
crusty French bread, to serve DRESSING: 125 ml/4 fl oz extra-virgin olive oil 2 tablespoons lemon juice or red wine vinegar
1 small clove garlic, crushed (optional) salt and freshly ground black pepper 8 basil leaves, shredded



1 Cut the anchovy fillets in half lengthwise. Drain and flake the tuna. Remove the cores, seeds and white membranes from the peppers and cut the flesh into rings or strips.
2 Arrange all the salad ingredients attractively in a wide salad bowl, placing the anchovy fillets on top of the tuna and eggs. Scatter with olives.
3 FOR THE DRESSING: Beat all the ingredients together in a small bowl. Pour evenly over the salad-it is not necessary to toss it-and serve with crusty bread.

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