1 cauliflower, cut into florets
6 canned anchoy
fillets, drained juice of 1 lemon, strained
6 tablespoons olive oil
2 clove garlic, chopped
150 g/5 oz canned tuna in oil, drained and flaked


1.Cook the cauliflower florets in boiling water for 10 minutes of until al dente.
2.Drain, leave to cool, then place in a salad bow Mash the anchovy fillets with the lemon juice in a bowl and add the olive oil, garlic and tuna.
3.Season with salt, mix and use to dress the cauliflower.

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