2 cans (7 3/4 oz.) tuna fish
2 green peppers, sliced
3 tomatoes, cut in wedges
3 red onions, very thinly sliced and separated into rings
3 hard cooked eggs quartered
12 black olives, sliced
6 anchovies, shredded
3/4 c. olive oil
3 tbsp. wine vinegar
1 tsp. salt
1/2 tsp. black pepper
1 clove garlic, crushed

Break the tuna fish into large chunks. Combine in a bowl with green peppers, tomatoes, onions, eggs, olives and anchovies. Toss lightly. Beat together the olive oil and wine vinegar, salt, pepper and garlic. Pour over the salad. Toss. Chill for 30 minutes.

Can be served with cold chicken or turkey or any sliced cold meat, including variety meats.