Ingredients:
2 tins tuna in olive oil *
2 medium potatoes, cooked, peeled and cut into slices
A handful (technical term) of dwarf green beans
3-4 fresh juicy tomatoes
3 hard boiled eggs, cut into quarters
1 tin anchovies
12 black olives
2 tbsps capers
Lettuce leaves or mesclun
Extra virgin olive oil
Salt and pepper
Basil leaves
White wine vinegar
(optional)
Diced cucumber
Julienned sweet peppers
Thinly sliced radishes
* If you can find tuna in jars, it's better, because the fish is in thick, chunky "sticks".
Method:
2 tins tuna in olive oil *
2 medium potatoes, cooked, peeled and cut into slices
A handful (technical term) of dwarf green beans
3-4 fresh juicy tomatoes
3 hard boiled eggs, cut into quarters
1 tin anchovies
12 black olives
2 tbsps capers
Lettuce leaves or mesclun
Extra virgin olive oil
Salt and pepper
Basil leaves
White wine vinegar
(optional)
Diced cucumber
Julienned sweet peppers
Thinly sliced radishes
* If you can find tuna in jars, it's better, because the fish is in thick, chunky "sticks".
Method:
- Bring a small pot of salted water to a boil and add the green beans. Cook for about 4-5 minutes, until the beans are just cooked. Drain and refresh in cold water.
- Arrange a bed of lettuce leaves (or mesclun) on a plate. Arrange the potato slices on top.
- Put the tuna in the middle of the potatoes and drizzle with abundant olive oil.
- Put the anchovies on top of the tuna and scatter the capers over the top.
- Arrange the quartered tomatoes, the olives and the quartered eggs (which I forgot to add before I took the picture
) around the dish. Put the green beans on one side. - Season with salt and pepper, scatter a few basil leaves on top, drizzle with the vinegar and eat before anyone else does.
