salt and pepper, as needed
It is ideal for a light lunch with a piece of baguette in any of our tours in France, as it will give you enough energy and taste to get you to the final day’s destination. You may omit the anchovies, if you don’t like them, or don’t care for the amount of salt they bring to the dish.
Cook al dente the green beans in salted, boiling water and let them cool.
Place the lettuce at the bottom of a big salad bowl. Crumble the tuna in the middle of the salad bowl. Put the green beans around the tuna forming a circle, and place the tomato and egg quarters alternatively around the first circle. Crush the garlic with the salt, add the mustard, the lemon and vinegar juices and mix well. Add the olive oil and pour the mixture over the salad. Place the anchovies and the olives on top of the inner circle.
Bon appetit! Paola