Condiglione – Ligurian tuna salad

25 minutes


  • 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


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)
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
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
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
Taste to check the seasoning and adjust as necessary. Quarter the eggs and arrange in the salad. Serve at room temperature