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. |
6 |
ea |
Anchovy Fillets |
Chopped |
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.