About this recipe: A substantial and filling summer salad packed with ripe tomatoes, beans, tuna, olives, anchovies and boiled eggs. Delicious!
I made mine the French way, by just combining all of the ingredients excluding the greens, and letting them marinate in a batch of dressing. It was delicious, and something new to add to the rotation. - 27 Jul 2009 (Review from Allrecipes US | Canada)
This was absolutely delicious! I didn't use potatoes (I prefer to eat seafood with veggies), so I added more of all the other ingredients. I also used fresh ahi tuna fillets, which I seasoned with lemon pepper and baked, then flaked into the salad. I made my own lemon vinaigrette (used about half a cup, but next time I'll add a bit more) and tossed everything together. The flavors blended perfectly and I didn't find it fishy at all (but that could have been because I used fresh tuna)--not even the anchovies stood out. With the olives and anchovies, this could seem a bit salty, but the egg and lemon balance it out. - 07 Jan 2008 (Review from Allrecipes US | Canada)
Please don't spoil this delightful fresh salad by using canned tuna. Fresh tuna steak, lightly grilled and chopped ,adds so much more flavor and texture! - 12 Aug 2009 (Review from Allrecipes US | Canada)