|6 tbsp extra virgin olive oil||handful of flat-leaf parsley, finely chopped|
|3 tbsp white wine vinegar||bunch of fresh chives, finely chopped|
|2 garlic cloves, finely grated or crushed through a press||12 black olives, pitted|
|1-2 tsp Dijon mustard||12 salt-packed anchovies, rinsed, or flat anchovies in oil, drained|
|1 cup (125 g) frozen fava beans or baby lima beans||1 head of crisp lettuce, such as romaine, leaves separated|
|2 x 6 oz (175 g) cans tuna in olive oil, drained||2-3 scallions, thinly sliced|
|10 cherry tomatoes, halved||sea salt and freshly ground black pepper|
First, make the dressing. Put all the dressing ingredients in a screw-top jar, season well with salt and pepper, cover with the lid, and shake to blend.
Cover the beans with hot water and let stand for 5 minutes. Drain
Put the tuna and tomatoes in a bowl, and drizzle with half the dressing. Sprinkle in half of the fresh herbs, and season with salt and pepper. Toss together. Add the beans, olives, and anchovies, and mix gently.
Line a bowl with the lettuce leaves, and arrange the tuna mixture on top. Drizzle with the remaining dressing, and sprinkle with the remaining herbs. Top with the scallions and serve.
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