Tuna Salad with olives, eggs, and fava beans recipe
Serves 4
Preparation 20 min
Place the eggs in a saucepan and cover with water. Bring to a boil over medium heat. Cook for 8 minutes from the moment the water reaches a boil. Drain and cool under cold running water. Shell the eggs and cut into segments. • Place the tomatoes, peppers, celery, onion, radishes, and cucumber in a large salad bowl. Add the olives, fava beans, and garlic.Toss well. • Add the tuna, eggs, and anchovies. • Beat the oil and vinegar in a small bowl with a fork. Add the basil and season with salt and pepper. Beat again and then drizzle over the salad. • Toss gently before serving.
Ingredient :
2 large eggs
3 ripe tomatoes, cut into segments
2 red bell peppers (capsicums), seeded and sliced
1 celery stick, sliced
1 small red onion, sliced
6 radishes, sliced
1 cucumber, peeled and sliced
1/2 cup (50 g) black olives, pitted
1/2 cup (50 g) green olives, pitted
1 lb (500 g) fresh fava (broad) beans, shelled
2 cloves garlic, finely chopped
8 oz (250 g) canned tuna,drained and crumbled
12 anchovy fillets, chopped
1/3 cup (90 nil) extra-virgin olive oil
3 tablespoons white wine vinegar
10 basil leaves, torn
Salt and freshly ground black pepper
