Recipe: Tuna, anchovy and asparagus salad

Sometimes the easiest way to decide what to make for lunch is to see what’s in the fridge and store cupboard. And it’s especially efficient when we’re in Spain for a limited period and need to polish off all the food in the house before we head for home.

I love the food in Spain, even the supermarket is a joy to visit. Everything from the tinned tuna to the fresh fruit and vegetables taste fabulous so rustling up a beautiful salad is simple. Here’s a fishy delight I came up with that looks stunning, too.

Beautiful greens and yellows and plenty of tasty fish

Serves 3

2 tins of tuna, drained

4 tbsps mayonnaise

1 bag of lettuce

1 small cucumber, peeled and sliced

5 spears of bottled white asparagus, sliced into thirds

100g frozen peas, defrosted

2 large slices fresh pineapple, chopped into bite sized pieces

12 anchovies in vinegar, drained

French dressing

Succulent salad up close

Mix the mayonnaise and the drained tuna thoroughly.

Lay the chopped lettuce on the bottom of a platter.

Add the cucumber slices, pineapple, peas and asparagus.

Drizzle with French dressing.

Top it with the tuna mayonnaise.

Lay the anchovies on top of the tuna and it’s ready to serve.

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