Vegetable and tuna salad

Vegetable and tuna salad

Insalata all'abruzzese

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
300g young courgettes
200g green beans, trimmed
salt
pepper
200g tomatoes
1 red pepper
1 sweet red onion
150g good canned tuna in oil, drained
8 anchovy fillets in oil, drained
8 basil leaves, torn
1 teaspoon dried oregano
1-3 red chillies, chopped
6 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar

Method

  1. Quarter the courgettes lengthways, then cut into chunks. Cook the green beans in boiling salted water until al dente. Drain and cool. Repeat with the courgettes.
  2. Cut the tomatoes into wedges and remove the seeds. Halve, core and de-seed the pepper, then cut into long thin strips. Finely slice the red onion.
  3. Put the courgettes, beans, tomatoes, red pepper and onion into a bowl. Break the tuna into little chunks and add to the salad with the anchovies, herbs, and as much fresh chilli as you can take! Toss everything together, adding the olive oil, followed by the wine vinegar. Season with salt and pepper to taste. Eat the salad at room temperature, with toasted bread.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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