Tuna, Olive and Anchovy Salad

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READY IN: 14mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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
  • Cook the penne in a pan of boiling water. Go easy on the salt - there'll be enough from the anchovy.
  • Whilst the pasta cooks, drain olives if tinned, and cut them in half.
  • Trim and peel the carrot, and chop in to a thick julienne - strips 0.5cm (1/4") thick.
  • 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.
  • Remove the anchovy from vinegar, and mince very finely.
  • Rince the green been and the lettice, and roughly chop.
  • When the pasta is al-dente (cook until edible, but firm), add some cold water so the pasta can cool slightly, and drain well.
  • Combine all ingredients.
  • Stir well and season.
  • Enjoy!
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