Ingredients
500g/1lb 4oz green beans
250g/10oz tomatoes
50g/2 oz can anchovy fillets
2 onions
200g/8oz can tuna
For the dressing
4 tbsp. white wine or sherry vinegar
1 tsp. English mustard
salt, white pepper
6 tbsp. olive oil
Method
Wash the green beans, then top and tail them. (cut off a little from both ends). Cut into pieces about 4cm, 1½ inches in length.
Bring a little salted water to the boil in a small saucepan. Add the beans and cook for 5 - 10 mins, or until the beans are just tender. Drain in a colander and rinse well under cold water to refresh the beans and also to prevent them from cooking further.
Wash the tomatoes, remove the stalks, and cut into wedges. Rinse the anchovy fillets under cold running water. Pat them dry carefully with kitchen paper, and cut each fillet in half lengthways.
Peel the onions and slice them into thin rings. Drain the tuna in a sieve, and flake into small pieces using a fork.
Lightly mix together the beans, tomatoes, anchovies, sliced onions and flaked tuna in a large salad bowl
For the dressing, whisk the vinegar, mustard, salt, pepper and olive oil until just combined and creamy. Pour over the salad ingredients and serve immediately
Chef's Tips
Try to use green beans which have been picked when young and tender. They can be substituted for, with mangetout or runner beans. If you are using runner beans, you may find that you have to trim off the tough stringy edges, cut them into shorter lengths, and cook for slightly longer. The salad and the dressing can be prepared in advance. Make up as directed , but DO NOT add the dressing at this stage. They can be stored for up to 24 hrs in sealed plastic containers, in a refrigerator. Toss the salad with the dressing before serving. An ideal drink to serve with the salad is a côtes de provence rosé wine. Decorate with some stoned black olives, prior to serving