Ingredients

• 1/4 iceberg lettuce or 1 romaine lettuce
• 3 eggs
• 80 g green beans
• 160 g tuna in olive oil
• 4 anchovy fillets
• 250 g tomatoes
• 1/2 small red onion
• 10 black olives

Dressing

• 3 tablespoons extra virgin olive oil
• 1 teaspoon lemon juice
• 1 teaspoon mustard
• 1/2 grated clove of garlic
• salt and freshly ground black pepper

Preparation

1. Wash and dry the lettuce. Cut the iceberg lettuce into cubes, and the romaine leaves can be cut or arranged whole on a platter.
2. Boil the eggs medium (place in a pot with water, bring to a boil and cook 5 minutes from boiling, then cover with cold water), peel and cut in half. Arrange on the lettuce.
3. Add cooked green beans, tuna, anchovy fillets and chopped tomatoes. Add thinly sliced red onion and black olives.
4. Prepare the dressing (whisk all the ingredients vigorously with a whisk) and pour over the salad.