(6 to 8 portions)

  • 180 g thin green beans
  • 200 g small rosa tomatoes, halved
  • 100 g black olives, pitted and halved
  • 30 ml capers
  • 1 red onion, halved and thinly sliced
  • 2 tins (170 g each) tuna, drained
  • 4 hard-boiled eggs, sliced
  • about 6 anchovy fillets
  • 1 French loaf
Salad dressing:

  • 100 ml olive oil
  • 40 ml lemon juice
  • 1 clove of garlic, crushed
  • 5 ml wholegrain mustard
  • 2 ml dried mixed herbs
  • salt and freshly ground black pepper to taste

Immerse green beans in boiling water and leave for 10 minutes. Drain and allow to cool. In a large bowl, mix all the salad ingredients. Mix ingredients for salad dressing and pour it over the salad. Cut French loaf into pieces and then halve each piece. Fill bread with salad and serve immediately.