Salad Nicoise

3 7-oz cans white tuna in oil, or same amount fresh cooked tuna
1 2-oz can flat anchovy fillets, chopped
3/4 cup chopped celery
2 cloves garlic, minced
1/4 cup chopped onion
1/4 cup chopped green pepper
1 t chopped fresh thyme
1 bay leaf, broken
1/2 t rosemary
2 T red wine vinegar
7 T olive oil
Salt and ground pepper to taste
4 ripe tomatoes, skinned and cut into wedges
14 pitted black olives, sliced
4 hard-boiled eggs, cut into quarters
1 red onion, sliced into thin rings

Soak anchovy fillets in water to remove some of the salt. Drain the tuna and cut into chunks. Combine tuna, anchovies, celery, garlick, onion, green pepper, thyme, bay leaf and rosemary in a bowl; toss gently. Add wine vinegar, oil, salt and pepper. Gently toss again; then carefully fold in tomatoes, colives and hard-boiled eggs. Chill. To serve, garnish with onion rings.

Serves 8.