These two ingredients go very well together. They make a perfect, hearty lunch salad, packed with flavour and body.
- 175gr canned corn, drained
- 1 pickle
- 1/2 small onion
- 10 olives, halved
- 75gr canned tuna, drained
- 1/2 tsp olive oil
- 1 tbs fresh chives, chopped
- 1 anchovy
Serves 1 as part of the Budget Challenge
Chop the pickle and onion finely. Combine the corn, pickle, onion, olives and tuna.
Rub the anchovy into a paste. Make a dressing of the oil, chives and anchovy and season to taste with pepper. The anchovy will have enough salt.
Stir the dressing into the salad.