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    • Anchovies and Egg Salad

    Mark Sharron
    Easy
    20 minutes
    2
    Amount Per Serving: Calories: 160, Total Fat: 7g, Saturated Fat: 1g, Cholesterol: 110mg, Sodium: 220mg, Carbohydrates: 4g, Protein: 11g
    Anchovies and Egg Salad is a simple yet delicious dish that will surely please the palate. It's a classic combination of flavours that are both savoury and light. The anchovies and eggs provide a salty taste balanced with creamy mayonnaise and mustard. The capers and parsley hint freshness, while the lemon juice adds a zesty brightness. This salad is a great way to add a little variety to your meal and can be served with various accompaniments.
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    Ingredients

    • 6 anchovy fillets
    • 2 boiled eggs, chopped
    • 1 tablespoon mayonnaise
    • 1 teaspoon Dijon mustard
    • 1 teaspoon capers, chopped
    • 1 tablespoon chopped fresh parsley
    • 1 teaspoon freshly squeezed lemon juice
    • Salt and freshly ground black pepper, to taste
    • Lettuce leaves, for serving

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.

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