Ingredients

  • 2 (2 ounce) tins round anchovy filets
  • 3 (7 ounce) tins white tuna, shredded
  • 1 package frozen Blue Lake variety string beans, cooked
  • 3 ripe tomatoes, peeled and quartered
  • 3 hard-boiled eggs, quarted
  • Handful black Greek olives
  • 1 small bottle capers
  • 7 to 8 small red new potatoes boiled (hard not musgy), cubed
  • Salad greens, washed and chilled
  • 2 small scallion, minced
  • 1 cup chopped celery
  • 1/2 cup chopped green peppers
  • Dressing
  • Several tablepoons mayonnaise
  • 1/2 cup French dressing
  • Directions

    Chill everything before mixing. Combine tuna, anchovies, onions, celery, peppers, string beans, olives and capers. Place on salad greens. Garnish with tomatoes, potatoes and egg quarters. Pour over dressing.

    Serves 8

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