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| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Passive Time | 3 hours |
| Servings |
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Ingredients
- 1/2 pound new potatoes quartered
- 1/4 cup chopped fresh parsley
- 1/4 cup Bonta black olives pitted
- 1/2 onion onion, thinly sliced
- 1 can Bonta tuna packed in oil, drained
- 1/3 pound green beans blanched
- 1/2 pound mixed salad greens
- 1 cup lemon vinaigrette
- 3 hard boiled eggs quartered
- 3 Roma tomatoes quartered
- 1 tbsp capers
- 4 filets Bonta anchovies
Ingredients
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Instructions
- Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
- In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
- In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.