This fancy Tuna Salad has been on brunch menus forever because people love it.
4 oz. thin green beans, ends trimmed
6 small tomatoes, quartered
1/2 cucumber, peeled, diced
1 red bell pepper, seeded, sliced
6 green onions, chopped
1 (6-1/2- to 7-oz.) can tuna, drained, flaked
1/2 cup pitted ripe olives
Vinaigrette Dressing (see below)
1 tablespoon chopped parsley
3 hard-cooked eggs, quartered
1 (2-oz.) can of flat anchovy fillets, drained
Vinaigrette Dressing:
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1/4 teaspoon Dijon-style mustard
Fresh basil leaves
Salt and black pepper to taste.
Cook beans in boiling water just until tender. Drain & rinse with cold water and drain again. then cut into 1-1/2-inch lengths. Put into a bowl with tomatoes, cucumber, bell pepper, green onions, tuna, and olives; toss together. To prepare Vinaigrette Dressing, stir together all dressing ingredients. Add dressing to the salad along with parsley; toss. Arrange eggs on the salad. Cut anchovy fillets in half lengthwise and arrange them in a crisscross pattern atop the salad. Garnish with basil before serving. Makes 4 servings.
