Niçoise salad with canned tuna

Boil green beans (160 g) in salted water for five minutes. After that, drain them in a colander and let them cool.

In a blender, chop garlic (2 cloves) and basil leaves (7 leaves). Then add olive oil (2 tbsp), wine vinegar (2 tbsp), salt, and spices. Mix everything thoroughly until you get a homogeneous emulsion.

Next, cut tomatoes (2 pcs) into wedges and bell pepper (1 pc) into thin strips. Rinse and dry the lettuce leaves (1 head). Peel and quarter the eggs (4 pcs).

In a large bowl, place the lettuce leaves, green beans, tomatoes, and bell pepper. Drizzle some of the dressing and gently mix.

Top with pieces of canned tuna in its own juice (160 g), quartered eggs, anchovies (3 fillets), and olives (8 pcs). Drizzle with the remaining dressing.