• 198g (7 ounces) can tuna fish, drained
• 225g (8 ounces) tomatoes, skinned and quartered
• 50g (2 ounces) black olives, stoned (yeah, man!)
• 1/2 a small cucumber, thinly sliced
• 225g (8 ounces) French beans, cooked
• 2 eggs, hard-boiled, shelled and quartered
• 15ml (1 Tablespoon) chopped fresh parsley
• 15ml (1 Tablespoon) chopped fresh basil
• 150ml (1/4 pint) garlic-flavoured French dressing
• 8 anchovies, halved lengthways

Flake the tuna into fairly large chunks. Arrange in a salad bowl with the tomatoes, olives, cucumber, beans and egg quarters.

Add the parsley and basil to the French Dressing, mix well and pour over the salad.

Arrange the anchovy fillets in a lattice pattern over the salad and allow to stand for 30 minutes before serving.