Condiglione – Ligurian tuna salad

4
25 minutes

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