Niçoise salad with tuna, anchovies and artichokes

Ingredients

• tomato 4 pieces
• bell pepper 1 piece
• egg 4 pieces
• white part of green onion 2 pieces
• chunk light tuna 200 grams
• anchovy fillet 6 pieces
• radish 8 pieces
• black olives 1 handful
• artichoke hearts 4 pieces
• basil 1 handful
• salt 1 to taste
• ground black pepper 1 to taste
• extra virgin olive oil 1 tablespoon
• red wine vinegar 1 tablespoon
• fava beans 1 bowl

Tools

• bowl
• knife
• plate
• spoon

Instructions

1. Shell the fava beans, remove their thin skin and set them aside.
2. Peel the spring onions and arrange them at the bottom of the dish or salad bowl.
3. Add the fava beans to the salad bowl.
4. Thinly slice the green pepper and cut the radishes into rounds, then add them to the salad bowl.
5. Flake the tuna into the salad bowl. Season with salt and pepper, then mix.
6. Add the sliced tomatoes and the artichokes, cut if necessary.
7. Cut the eggs into quarters. Add the olives, the cut anchovies and the basil, then mix.
8. Chill for at least 1 hour.
9. Take the salad out 20 minutes before serving. Dress with a little red wine vinegar and olive oil, season with salt and pepper if necessary, mix, scatter with basil leaves and serve immediately.

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