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Tuna Fish Canned In Water
1 can, drained
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Lemon Juice Raw
½ tablespoon
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Step 1
Add the eggs to a small saucepan and cover with cold water. Bring the pan to the boil, then reduce to a simmer for 7 minutes.
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Step 2
Whilst you are simmering the eggs you can cook the green beans. Trim the tough ends from the beans and add to a pan of boiling salted water. Boil for 3-4 minutes until tender. Drain and set aside.
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Step 3
Drain the hot water from the eggs and rinse immediately under cold water. Once cool enough to handle, peel the eggs, slice in half and set aside.
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Step 4
Add the cooked and cooled beans to a large bowl with the baby spinach.
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Step 5
Quarter the tomatoes, halve the olives, removing any stones and finely slice the scallions. Add to the mixing bowl with the spinach and green beans.
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Step 6
Flake the tuna into the mixing bowl and chop the anchovies into small bite sized chunks. Toss the salad to combine all the ingredients.
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Step 7
Transfer the salad to a large serving dish or individual plates and top with the sliced eggs.
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Step 8
To make the dressing, finely chop the capers and add to a small mixing bowl. Add the lemon juice, olive oil, mustard and mayonnaise. Stir well to combine.
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Step 9
Drizzle the dressing over the salad to serve.
