Tuna, Olive and Anchovy Salad

Ingredients

• 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

Directions

1. 1

   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

2. 2

   Cook the penne in a pan of boiling water. Go easy on the salt - there'll be enough from the anchovy.

3. 3

   Whilst the pasta cooks, drain olives if tinned, and cut them in half.

4. 4

   Trim and peel the carrot, and chop in to a thick julienne - strips 0.5cm (1/4") thick.

5. 5

   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.

6. 6

   Remove the anchovy from vinegar, and mince very finely.

7. 7

   Rince the green been and the lettice, and roughly chop.

8. 8

   When the pasta is al-dente (cook until edible, but firm), add some cold water so the pasta can cool slightly, and drain well.

9. 9

   Combine all ingredients.

10. 10

    Stir well and season.

11. 11

    Enjoy!