Tuna & Anchovy Salad


2 cloves Garlic Crushed
3 ea Eggs Hard boiled
4 ea Tomatoes Italian, large
1/4 cup Olives Black, pitted
2 ea Green Peppers Sliced Julienne
2 Tbsp Wine Vinegar
1 ea Onion Large, chopped
1 tspn Basil Fresh
1 ea Cucumber Peeled, sliced
1/4 cup Parsley Fresh
2 cans Tuna chunks  7 oz, in olive oil.
ea Anchovy Fillets Chopped
Salt and Pepper

Mix tomatoes, peppers, onion, parsley and cucumbers in bowl. Drain tuna (save oil) Put tuna chunks in centre of bowl. Top with anchovies, eggs and olives. Combine tuna oil, vinegar, salt, pepper and basil and pour over salad. Serves 6 to 8. 

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