Condiglione – Ligurian tuna salad
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Ingredients
- 150g of new potatoes
- 4 eggs
- 100g of green beans, halved
- 250g of white tuna fillets in olive oil
- 1/2 red onion, finely sliced
- 1/2 red pepper , sliced
- 1/2 stick of celery, finely sliced
- 12 cherry tomatoes, halved
- 12 white anchovies
- 1 handful of black olives
- 2 tbsp of capers
- 2 handfuls of basil leaves , torn
- white wine vinegar
- extra virgin olive oil
- salt
- pepper
Method
1
Cook the potatoes in salted boiling water for 10–15 minutes or until cooked through. Drain, cool and cut the potatoes into halves (or quarters if they're slightly bigger)
2
Cook the eggs in boiling water for 7–8 minutes depending on how runny you want the yolk. Plunge into cold water to stop the cooking, then peel
3
Cook the green beans in salted boiling water for 3–4 minutes, then plunge into iced water to retain crunch and a bright green colour
4
Place all of the ingredients apart from the eggs into a large bowl and season with plenty of salt, pepper, vinegar and a good glug of top-quality extra virgin olive oil
5
Taste to check the seasoning and adjust as necessary. Quarter the eggs and arrange in the salad. Serve at room temperature
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Condiglione – Ligurian tuna salad
