Salad with green beans, tuna and eggs
Cooking time45 minutes
Prep time30 minutes
Servings4 portions
Ingredients
INGREDIENTS
- 300 g green beans
- 200 g tuna in water
- 250 g potatoes
- 3 eggs
- 5 cherry tomatoes
- 1 onion
- 1 clove garlic
- 4-5 olives
- 1 Tbsp capers
- Freshly ground pepper
- Salt
For the sauce
- 2 anchovies
- 30 ml Altis Kalamata P.D.O. Extra Virgin Olive Oil
- 1½ Tbsp white vinegar
- Juice and zest of 1 lemon
- 6-7 basil leaves
- 3-4 sprigs parsley
- Freshly ground pepper
- Coarse salt
Instructions
EXECUTION
- Boil the potatoes in salted water until tender, then peel.
- Boil the beans until tender and transfer to a bowl of ice-cold water so they don’t lose their colour.
- Hard boil the eggs.
- Prepare the sauce by finely chopping all the herbs and the anchovies and mixing them with the olive oil, vinegar and lemon juice. Season with salt and pepper.
- In a bowl, cut the potatoes into medium-sized pieces, slice the onion into rings and halve the cherry tomatoes. Add the garlic (crushed) and the green beans. Season with salt and pepper.
- Pour over the sauce and transfer to a salad bowl. Add the eggs, olives and capers with a little more olive oil, and serve.
- If you like, you can use borlotti beans instead of green beans
