• 1 bag of Mixed

1 bag Florette Mixed Salad
100g French beans
2 Tuna steaks
2 eggs, hard boiled and quartered
50g Anchovies in olive oil
75g Pitted black olives,
10g chopped flat leaf parsley
100g cooked new potatoes, quartered

Divide the Florette Mixed Salad between two plates. Cook the tuna steaks in a hot griddle pan or under the grill for 5-6 minutes until cooked through but slightly pink in the middle. Meanwhile steam the French beans for 3-4 minutes until tender then allow to cool. Drain the anchovies, retaining the oil. Distribute the egg, olives, anchovies and new potatoes between the plates. Tear the tuna into bite-sized pieces and scatter over the salads. Drizzle with the remaining olive oil and sprinkle over the chopped parsley to serve.