- 4 eggs
- 100g mixed salad leaves
- 6 firm tomatoes (small)
- 2 spring onions (or 2 shallots)
- 6 anchovies (12 fillets in oil)
- 1 pepper
- 200g tuna (flaked)
- 50g black olives
- 150g green beans
- Salt and freshly milled pepper
- 5 tbsp olive oil
- 10 basil leaves
Peel and wash the cucumber before sprinkling it with salt and leaving it to drain in a sieve.
Hard boil the eggs in boiling water for 10 minutes. Cool under running water before removing the shells. Top and tail the green beans before cooking briefly so that they remain slightly crunchy, then plunge them into ice-cold water before draining and keeping to one side.
Halve the pepper, remove the seeds and the white parts before slicing it into thin strips. Finely chop the onions. Drain the tuna, then flake. Wash and dry the tomatoes before slicing into quarters. Chop the lettuce hearts, and cut the eggs into round slices.
Wash the cucumber and cut it into cubes. Emulsify the olive oil, vinegar, salt, pepper and chopped basil in a large bowl. Tip in the cubed cucumber, green beans, strips of pepper, onion, tomatoes and lettuce. Mix together.
Top the salad with the tuna flakes, the egg slices and the halved black olives.