TUNA, OLIVE AND ANCHOVY SALAD

Tuna, Olive and Anchovy Salad image

Provided by flibble

Time 14m

Yield 2 serving(s)

Number Of Ingredients 12

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

Steps:

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
Cook the penne in a pan of boiling water. Go easy on the salt - there'll be enough from the anchovy.
Whilst the pasta cooks, drain olives if tinned, and cut them in half.
Trim and peel the carrot, and chop in to a thick julienne - strips 0.5cm (1/4") thick.
Trim the spring onion, removing as little as possible of the root (white) end, and most of the 'leaf' end. Finely mince this, and the garlic.
Remove the anchovy from vinegar, and mince very finely.
Rince the green been and the lettice, and roughly chop.
When the pasta is al-dente (cook until edible, but firm), add some cold water so the pasta can cool slightly, and drain well.
Combine all ingredients.
Stir well and season.
Enjoy!