Tuna, Bacon And Potato Salad - cooking recipe

Ingredients

1 lb baby potatoes
4 slices bacon
3.5 oz baby arugula
1.5 oz black olives
1 (6 oz) can tuna in spring water, drained
None None Anchovy Dressing
2 tbsp extra virgin olive oil
1 tbsp lemon juice
2 None anchovy fillets, finely chopped
1 clove garlic, minced

Preparation

Cook potatoes in boiling salted water for 10 mins, until tender. Drain and cut in half.
Meanwhile, heat a nonstick frying pan over high heat. Cook bacon for 2 mins per side, until crisp. Drain on paper towels. Tear into pieces.
Combine potatoes, bacon, arugula, olives and tuna in a serving bowl. Set aside.
For the anchovy dressing, combine all ingredients and season. Drizzle over salad and toss to combine.