Anchovy and tuna salad

Slice the Chinese cabbage (150 g), tomatoes (100 g), cucumbers (100 g), and red onion (50 g) into thin slices.

Boil quail eggs (4 pcs) hard, cool them down, and cut in half.

Add green string bean seeds (50 g), basil leaves (a few sprigs), and a bit of microgreens (to taste).

Place the canned tuna (100 g) and anchovies (40 g) on top of the vegetables.

Drizzle the salad with fresh lemon juice (1 tbsp) and dress with olive oil (2 tbsp).

Season with salt and pepper to taste. Gently mix and serve immediately.