Ingredients
- Green beans
250g250g - Medium potatoes
4units4units - Oxheart tomatoes
2units2units - Tropea onions
2units2units - Taggiasca olives
2tablespoons2tablespoons - Eggs (hard-boiled)
2units2units - Tuna fillets in oil
200g200g - Basilto taste
- Extra virgin olive oilto taste
- Saltto taste
- Pepperto taste
Preparation
- STEP 1 OF 5
Clean the green beans and plunge them into boiling water. Cook them for about 5 minutes after the water returns to a boil. Then transfer them to a bowl of cold water to maintain their color.
- STEP 2 OF 5
Boil the potatoes cut into chunks in the same cooking water if possible. Then drain them and let them cool.
- STEP 3 OF 5
Slice the tomatoes and the onions into thin rings using a mandoline.
- STEP 4 OF 5
Assemble the salad by combining the green beans with the potatoes, tomatoes, onions, hard-boiled eggs cut into quarters, tuna fillets, and Taggiasca olives.
- STEP 5 OF 5
Season everything with oil, salt, and pepper, and finish with basil leaves.
General Information
Storage notes
In the refrigerator, for a maximum of 2 days.
More information
This salad can be enriched with croutons to taste or with sailor's dry biscuits, a Ligurian specialty, softened in water and vinegar and placed at the bottom of the salad bowl.
Origin
Italia, Liguria
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 75.82 |
Carbohydrates (g) | 6.62 |
of which Sugars (g) | 1.85 |
Fat (g) | 2.81 |
of which Saturates (g) | 0.95 |
Protein (g) | 5.83 |
Fiber (g) | 1.23 |
Sale (g) | 0.05 |
- Proteins5.83g·35%
- Carbohydrates6.62g·40%
- Fats2.81g·17%
- Fibers1.23g·7%