SERVES 4
Ingredients
8oz (250g) green beans, cut in
half crosswise
salt and black pepper
2 hard-boiled eggs
1 romaine lettuce
½ cucumber, sliced
4 tomatoes, quartered
1 × 7oz (200g) can tuna,
drained
1 small yellow onion, very
thinly sliced
1 × 2oz (60g) can anchovy
fillets, drained
12 pitted black olives
chopped parsley to garnish
Dressing
⅔ cup olive oil
3 tbsp white wine vinegar
1 garlic clove, crushed
½ tsp Dijon mustard
530 CALS PER SERVING
1 Cook the green beans in boiling salted water for 4–5 minutes until just tender. Drain, rinse under cold running water, and drain again.
2 Peel the shells from the eggs, and cut the eggs into wedges lengthwise.
3 Make the dressing: combine the oil, vinegar, garlic, and mustard, and season with salt and pepper.
4 Tear the lettuce leaves into pieces and place on a large serving plate. Arrange the cucumber and beans on top of the lettuce.
5 Arrange the tomatoes and eggs on the serving plate. Coarsely flake the tuna with a fork and place in the middle. Arrange the onion, anchovy fillets, and olives over the tuna. Pour over the dressing, garnish with parsley, and serve at once
