Fresh Tuna Salad (Print Version)
# Ingredients:
→ Salad
01 -
8 artichoke hearts, cut into slices
02 -
4 medium, ripe but firm tomatoes
03 -
½ red onion, peeled and sliced thin
04 -
4 hard-boiled eggs
05 -
8 radishes, sliced thin or left whole
06 -
1 cup of Niçoise or Kalamata olives
07 -
2 cans of tuna (142g each) in oil
08 -
4 high-quality anchovy fillets
09 -
Fresh basil leaves
→ Dressing
10 -
6 tablespoons of extra virgin olive oil
11 -
2 tablespoons of wine vinegar or lemon juice
12 -
Black pepper, to taste
13 -
Salt, to taste
# Instructions:
01 -
Cook the eggs hard-boiled in your usual way. Peel them, then slice them into halves or quarters. Cut the tomatoes into halves (if small) or quarters (if medium). Slice the radishes thin or leave whole. Thinly slice the onion.
02 -
Combine the dressing ingredients in a small jar with a lid. Seal it and give it a good shake to mix.
03 -
Arrange the salad on a large shallow plate or serving dish however you prefer—grouped into sections, in rows, or spread the tomatoes first and layer everything else evenly on top.
04 -
Drizzle the prepared dressing over the salad, then scatter fresh basil leaves as a finishing touch.
# Notes:
01 -
Hard-boiled eggs can be made up to 5 days ahead of time.
02 -
The salad can be put together a few hours before serving.