Colorful Vegetable Tuna Salad

Hard boil eggs.

Cut bell bell pepper into strips. Cut cucumber into slices. Cut tomatoes into eighths. Cut onion into rings.

Wash anchovies and dry on kitchen roll.

Mash tuna with a fork.

Mix vinegar, mustard, oil, pepper and salt to a mariande.

Peel and halve the garlic cloves, then rub them into the salad bowl.

Mix anchovies, tuna, vegetables and olives with marinade.

Cut eggs into quarters. Garnish salad with egg quarters and the basil leaves.

Preparation Tip:

Serve with garlic baguette.

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