5-6 cans tuna, marinated in:

1 cup olive oil
1/4 cup wince vinegar
1 1/2 tsp. salt
1 tsp. basil
2 T. chopped parsley
2 anchovy filets, drained and chopped

Serve over lettuce with:

1/2 lb. green beans
2 hard boiled eggs
2 medium tomatoes
1/2 green pepper
4 scallions
olives, mushrooms, radishes as desired