Easy

Anchovies

Cook the eggs in boiling water for 6 to 8 minutes, then cool in cold water.

Chop the spring onions and arrange in the bottom of the dish.

Cut the green bell pepper into thin slices, slice a few radishes and crumble the well-drained tuna. Mix these ingredients with salt and pepper.

Slice the tomatoes and add the hard-boiled egg quarters, anchovy fillets, black olives and chopped basil. Season with salt and pepper.

Drizzle salad with olive oil and wine vinegar.

Place the salad in the fridge for 1 hour, then toss before serving.