Salade Nicoise

Here's a great quick lunch. If you have left over potatoes, throw them in. During the season, you could add some nice ripe tomatoes. Scatter a few leaves of thyme over the salad before serving or add a handfull of chopped parlsey. Pile the ingredients high on the plate and serve with some toasted crusty bread rubbed with a clove of garlic and drizzled with a bit of olive oil.

1 can of imported oil packed tuna, drained
2 hard boiled eggs, peeled and quartered
1 hand full steamed green beans
2 small cucumbers, peeled and sliced thin
4 radishes, thinly sliced
2 tablespoons capers, rinsed

lemon juice of one half lemon
4 to 6 tablespoons extra virgin olive oil
salt and pepper

3 anchovies
lettuce leaves

Toss together all of the ingredients and sprinkle with lemon juice and olive oil and a little salt and pepper. Pile on a bed of lettuce leaves and top with anchovies. serves 2