Tuna, Anchovy, Butter Bean, Egg Salad

 

Put this together during the morning of a heatwave day (30c+!), a few days after we had returned from a much cooler week in the Greek island of Crete. Clingfilmed and put in the fridge for the evening when nobody could stand to be in the kitchen!

1. Pop some diced spiced potatoes (fresh or from a tin) and also chickpeas from one tin into the air-fryer (or oven) to roast, then cool

2. Pop 3-4 eggs to hard boil and cool. I lowered them into boiling water and let them gently simmer for 8 minutes to get a cooked but soft yolk. 

3. Pick a nice dish and start constructing the salad. I tend to start with larger firmer ingredients working towards the smaller more delicate ones. 

any sort of lettuce or green leaves/spinach

rinsed Butter Beans from one tin

handful of sliced radishes

Sliced peppers

Sliced cucumber

Sliced tomatoes

Carrot, thin batons or grated 

4. I made a quick dressing: olive oil, balsamic vinegar, mustard, lemon juice, dried herbs, salt & pepper, shaken together in a jam jar and gently turned over into the salad (if I can't be  bothered, then squeezes of lemon alone are fine) 

5. Drain two tins of tuna, and place splodges (artfully arrange!) over the top of the salad. 

6. Slice the cold boiled eggs and artfully arrange on top

7. Tease out the anchovies from a tin and arrange on top.

Final squeeze of lemon over the top.