INGREDIENTS

• •2 x 120g packs of Hanaa Tuna steaks with Lemon and Olive Oil

  •6 medium potatoes, cooked and quartered lengthways

  •2 plum tomatoes, roughly chopped

  •½ Cup extra fine French beans, cooked and drained

  •4 little gem lettuce hearts, quartered lengthways

  •1 red onion, finely sliced

  •4 eggs, cooked for 10 minutes in boiling water from room temperature, halved

  •6 anchovy fillets cut lengthways into thin strips

  •16 pitted black olives

  •4 basil leaves, ripped

  For the dressing or marinade

  Use the sauce from Hanaa Gourmet Tuna

  Optional additions:

  •3 Tbsp balsamic vinegar or pomegranate molasses

  •2 Tbsp freshly chopped parsley

  •2 Tbsp freshly snipped chives

  •2 garlic cloves, peeled and finely chopped

  •1 tsp salt

  •1 tsp ground black pepper

PREPARATION

1.Strain the dressing from Hanaa Tuna Gourmet and set aside. You will need it in the end.

2.Lay the lettuce leaves onto a large plate and add Hanaa Gourmet Tuna, the onions, tomatoes, potatoes, beans and anchovies. Drizzle over them the sauce that was set aside earlier.

3.If you are using the optional additional ingredients, now is good time to mix them on the side then add them on the salad.

4.Finish by adding the eggs, olives and ripped basil leaves.

5.Garnish and serve immediately.