 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
I found this recipe in a Best of International Cooking Book that I have been dying to try. this is a salad topped with tuna, eggs, (but personally, I would leave out the anchovies. ) enjoy. Ingredients:
1/2 small head lettuce |
1 (6 1/2 ounce) can tuna, drained |
4 anchovy fillets |
1/4 cup olive oil |
1 tablespoon wine vinegar |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
1 pinch of mixed dried leaf basil, oregano and thyme |
1/2 small cucumber, thinly sliced |
4 tomatoes, cut in wedges |
1 onion, cut in rings |
24 ripe olives |
2 hard-cooked eggs, cut in wedges |
Directions:
1. Separate lettuce leaves; if large, tear into small pieces. Place lettuce leaves into a large salad bowl.
2. Flake tuna; into small pieces. Cut each anchovy fillet in half lengthwise; set aside.
3. In a small bowl, beat together oil, vinegar, salt, white pepper and dried herbs. Pour over lettuce.
4. Gently fold in cucumber, tomatoes, onion, flaked tuna and olives. Arrange anchovies and eggs on salad.
|
|