Here is the recipe for what I can honestly say is the best tuna salad I have ever eaten.
The quanties will serve 2 big portions.
Open a can of tuna and fork it into medium sized lumps into a bowl. Add a tin of black olives and a tablepoon of pickled anchovies. Add cold boiled new potatoes. If they are small, leave them whole, otherwise chop into once centimetre cubes.
Add a handfull of cooked green beans and a handful of cooked red peppers.
Add two handfulls of washed raw spinach leaves. Give it all a good toss
Now add two cold boiled eggs and sprinkle 1 tablespoon of red wine vinegar and give it a light final toss
Chill the salad for at least 20 minutes before serving with crusty bread.
