Tuna, Olive And Anchovy Salad

Total Time: 14 mins Preparation Time: 7 mins Cook Time: 7 mins

Ingredients

• Servings: 2
• 1 (6 ounce) can tuna (in spring water)
• 2 spring onions
• 5 teaspoons light mayonnaise
• 200 g penne pasta
• 25 g black olives, stoned
• 25 g green beans, trimmed
• 2 anchovies
• 1 teaspoon balsamic vinegar
• 1 large carrot
• 1 leaf lettuce
• 1 garlic clove
• pepper

Recipe

• 1 before starting, remove the anchovies from the oil they come in and marinade in balsamic vinegar for 1hr minimum. try to remove as much oil as possible. i buy a 100g jar of anchovies in olive oil, drain, and replace the oil with vinegar. store this in the fridge for on demand de-salted marinated anchovies
• 2 cook the penne in a pan of boiling water. go easy on the salt - there'll be enough from the anchovy.
• 3 whilst the pasta cooks, drain olives if tinned, and cut them in half.
• 4 trim and peel the carrot, and chop in to a thick julienne - strips 0.5cm (1/4") thick.
• 5 trim the spring onion, removing as little as possible of the root () end, and most of the 'leaf' end. finely mince this, and the garlic.
• 6 remove the anchovy from vinegar, and mince very finely.
• 7 rince the green been and the lettice, and roughly chop.
• 8 when the pasta is al-dente (cook until edible, but firm), add some cold water so the pasta can cool slightly, and drain well.
• 9 combine all ingredients.
• 10 stir well and season.
• 11 enjoy!