🟡
Medium
Ingredients
- 200g fresh tuna or canned tuna in brine
- 300g waxy potatoes
- 150g green beans
- 2 eggs
- 150g mixed salad greens
- 8 anchovy fillets
- 12 black olives
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 shallot, minced
- salt and pepper to taste
Instructions
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1Boil potatoes until tender (about 15 minutes), then cut into quarters. Cook green beans in salted water for 5 minutes until crisp-tender, then drain.
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2Boil eggs for 8 minutes, cool in ice water, then peel and halve.
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3Whisk together olive oil, red wine vinegar, minced shallot, salt, and pepper to make the vinaigrette.
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4Arrange salad greens on plates, then top with potatoes, green beans, tuna (flaked), eggs, anchovies, and olives.
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5Drizzle vinaigrette over the salad and serve immediately.