2 six-ounce cans troll-caught albacore in olive oil
1/4 cup olive oil
1 cup chopped fresh basil or 2 tablespoons dried
1/4 cup fresh lemon juice
2 garlic cloves, chopped
1 small head green leaf lettuce, torn into bite-size pieces
4 large tomatoes, cut into wedges
1 green pepper, cut into strips
1 small cucumber, peeled sliced
6 to 8 radishes, trimmed, sliced
3 hard-boiled eggs, quartered
12 drained canned anchovy fillets
12 black olives (preferably brine-cured)
3 green onions, chopped

Flake undrained albacore in olive oil with a fork; add the additional 1/4 cup of olive oil and whisk with basil, lemon juice, and chopped garlic. Season dressing to taste with salt and pepper. Arrange bed of lettuce on large platter. Top decoratively with remaining ingredients. Drizzle enough dressing over to moisten. Serve, passing remaining dressing separately.

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