Tuna salad recipe

Here is the recipe for what I can honestly say is the best tuna salad I have ever eaten.

The quanties will serve 2 big portions.

Open a can of tuna and fork it into medium sized lumps into a bowl. Add a tin of black olives and a tablepoon of pickled anchovies. Add cold boiled new potatoes. If they are small, leave them whole, otherwise chop into once centimetre cubes.

Add a handfull of cooked green beans and a handful of cooked red peppers.

Add two handfulls of washed raw spinach leaves. Give it all a good toss

Now add two cold boiled eggs and sprinkle 1 tablespoon of red wine vinegar and give it a light final toss

Chill the salad for at least 20 minutes before serving with crusy bread.

I know about cooking because I learned from Delia the goddess of the saucepans.

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