This is an Italian salad ('Insalata di Fagiolini, Patate, Tonno e Uova') we make quite often in the summer - but be warned, it's not one for the faint-hearted (well faint-nosed in this case). Beans, tuna, eggs and onions, four ingredients strong in taste and smell, and the combination works exceptionally well, especially with the potatoes as a neutral foundation and bringing all ingredients together. A fantastic fresh and cool summer lunch or evening meal with tons of textures and flavours.
But: due to the strong 'aroma' maybe not so suitable for a picnic hamper, or to serve to guests, well, not if you want them to come back I guess... ;-) Even the first day is fine, but if you, like us, make enough for the next day - and it does get better as all the flavours infuse together - then make sure to put it in a well sealable container, or wrap the bowl twice fully into cling film, as it develops quite a strong smell. You could leave at least the onions out, but we think it's best just like this, smelly or not... :-)
Recipe Source: Unknown, from Italy
Makes app. 6 servings:
(Quantities are estimates, and can be varied, i.e. more or less of each, according to taste or what is available in your pantry. This salad is about the combination of flavours, not about accurate quantities)
But: due to the strong 'aroma' maybe not so suitable for a picnic hamper, or to serve to guests, well, not if you want them to come back I guess... ;-) Even the first day is fine, but if you, like us, make enough for the next day - and it does get better as all the flavours infuse together - then make sure to put it in a well sealable container, or wrap the bowl twice fully into cling film, as it develops quite a strong smell. You could leave at least the onions out, but we think it's best just like this, smelly or not... :-)
Recipe Source: Unknown, from Italy
Makes app. 6 servings:
(Quantities are estimates, and can be varied, i.e. more or less of each, according to taste or what is available in your pantry. This salad is about the combination of flavours, not about accurate quantities)
600-700g hard-boiling potatoes, washed
300-350g fresh or frozen French beans, cleaned and washed
1 tin tuna (app. 160g) (best is the green Rio Mare in extra virgin olive oil)
4 eggs
1 small red onion, quartered and cut into thin slices
extra virgin olive oil
sea salt
freshly milled black pepper
Boil the potatoes, beans and eggs: wash the potatoes, put them unpeeled in a pot, cover with cold water and then boil them gently with their skin until soft. They are done when a knife can be easily inserted, but they also fall off the knife. If they cling on to the knife they need to be cooked a little longer. Remove smaller potatoes once cooked. I quite like the potatoes cooked a bit softer so they tend to fall apart a little in the salad, that way melting around the other ingredients - but don't leave them long enough so they turn later into mash potatoes. Normally the potatoes used tend to consist of bigger and smaller ones anyhow, so they would automatically have different textures later when left to cook for the same time in the pot. Drain, leave to cool a little, then peel off the skins and cut into slices into a salad bowl.
Wash the beans and trim off the ends, but leave them whole. Put them into a pot, cover with cold water, add salt, and leave to cook, uncovered, for a few minutes until tender but still crunchy. Once cooked, pour into a sieve, then pour over cold water to lock in their green colour. Alternatively dip them into an ice bath (cold water with ice cubes). Drain and add to the potatoes.
Hard-boil the eggs. To do so, first make a small hole on the round side of each egg so that the air inside the egg can escape during boiling. This will prevent the eggs from cracking during cooking. With the help of a spoon, slowly lower the eggs one after the other with the round side up into the boiling water and boil for 8-10 minutes. When boiled, put them immediately into cold water to stop them from cooking, then peel off the shell. Cut into slices and add to the potatoes and beans.
Empty the tuna into a sieve and let the oil run off, then cut it directly in the sieve with a knife into smaller pieces. Add the pieces to the salad. Last, peel the onion, cut it into quarters, then into very thin stripes, or dice if you prefer, and add to the bowl. Season with pepper and plenty of salt and stir well. Add the olive oil and stir again. Cover the bowl and leave to cool in the fridge, stirring occasionally and adding more salt and olive oil as necessary so that the salad is not too dry. The potatoes will absorb quite a bit of the oil and salt.
Wash the beans and trim off the ends, but leave them whole. Put them into a pot, cover with cold water, add salt, and leave to cook, uncovered, for a few minutes until tender but still crunchy. Once cooked, pour into a sieve, then pour over cold water to lock in their green colour. Alternatively dip them into an ice bath (cold water with ice cubes). Drain and add to the potatoes.
Hard-boil the eggs. To do so, first make a small hole on the round side of each egg so that the air inside the egg can escape during boiling. This will prevent the eggs from cracking during cooking. With the help of a spoon, slowly lower the eggs one after the other with the round side up into the boiling water and boil for 8-10 minutes. When boiled, put them immediately into cold water to stop them from cooking, then peel off the shell. Cut into slices and add to the potatoes and beans.
Empty the tuna into a sieve and let the oil run off, then cut it directly in the sieve with a knife into smaller pieces. Add the pieces to the salad. Last, peel the onion, cut it into quarters, then into very thin stripes, or dice if you prefer, and add to the bowl. Season with pepper and plenty of salt and stir well. Add the olive oil and stir again. Cover the bowl and leave to cool in the fridge, stirring occasionally and adding more salt and olive oil as necessary so that the salad is not too dry. The potatoes will absorb quite a bit of the oil and salt.
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BEAN, POTATO, TUNA AND EGG SALAD
Makes app. 6 servings:
(Quantities are estimates, and can be varied, i.e. more or less of each, according to taste or what is available in your pantry. This salad is about the combination of flavours, not about accurate quantities)
(Quantities are estimates, and can be varied, i.e. more or less of each, according to taste or what is available in your pantry. This salad is about the combination of flavours, not about accurate quantities)
600-700g hard-boiling potatoes, washed
300-350g fresh or frozen French beans, cleaned and washed
1 tin tuna (app. 160g) (best is the green Rio Mare in extra virgin olive oil)
4 eggs
1 small red onion, quartered and cut into thin slices
extra virgin olive oil
sea salt
freshly milled black pepper
1) Boil the potatoes: Wash the potatoes, put them unpeeled in a pot, cover with cold water and then boil them gently with their skin until soft. They are done when a knife can be easily inserted, but they also fall off the knife. If they cling on to the knife they need to be cooked a little longer. Remove smaller potatoes once cooked. I quite like the potatoes cooked a bit softer so they tend to fall apart a little in the salad, that way melting around the other ingredients - but don't leave them long enough so they turn later into mash potatoes. Normally the potatoes used tend to consist of bigger and smaller ones anyhow, so they would automatically have different textures later when left to cook for the same time in the pot. Drain, leave to cool a little, then peel off the skins and cut into slices into a salad bowl.
2) Cook the beans: Wash the beans and trim off the ends, but leave them whole. Put them into a pot, cover with cold water, add salt, and leave to cook, uncovered, for a few minutes until tender but still crunchy. Once cooked, pour into a sieve, then pour over cold water to lock in their green colour. Alternatively dip them into an ice bath (cold water with ice cubes). Drain and add to the potatoes.
3) Boil the eggs: Hard-boil the eggs. To do so, first make a small hole on the round side of each egg so that the air inside the egg can escape during boiling. This will prevent the eggs from cracking during cooking. With the help of a spoon, slowly lower the eggs one after the other with the round side up into the boiling water and boil for 8-10 minutes. When boiled, put them immediately into cold water to stop them from cooking, then peel off the shell. Cut into slices and add to the potatoes and beans.
4) Add the tuna: Empty the tuna into a sieve and let the oil run off, then cut it directly in the sieve with a knife into smaller pieces. Add the pieces to the salad.
5) Add the onions: Last, peel the onion, cut it into quarters, then into very thin stripes, or dice if you prefer, and add to the bowl.
6) Finish the salad: Season with pepper and plenty of salt and stir well. Add the olive oil and stir again.
7) Refrigerate: Cover the bowl and leave to cool in the fridge, stirring occasionally and adding more salt and olive oil as necessary so that the salad is not too dry. The potatoes will absorb quite a bit of the oil and salt.
2) Cook the beans: Wash the beans and trim off the ends, but leave them whole. Put them into a pot, cover with cold water, add salt, and leave to cook, uncovered, for a few minutes until tender but still crunchy. Once cooked, pour into a sieve, then pour over cold water to lock in their green colour. Alternatively dip them into an ice bath (cold water with ice cubes). Drain and add to the potatoes.
3) Boil the eggs: Hard-boil the eggs. To do so, first make a small hole on the round side of each egg so that the air inside the egg can escape during boiling. This will prevent the eggs from cracking during cooking. With the help of a spoon, slowly lower the eggs one after the other with the round side up into the boiling water and boil for 8-10 minutes. When boiled, put them immediately into cold water to stop them from cooking, then peel off the shell. Cut into slices and add to the potatoes and beans.
4) Add the tuna: Empty the tuna into a sieve and let the oil run off, then cut it directly in the sieve with a knife into smaller pieces. Add the pieces to the salad.
5) Add the onions: Last, peel the onion, cut it into quarters, then into very thin stripes, or dice if you prefer, and add to the bowl.
6) Finish the salad: Season with pepper and plenty of salt and stir well. Add the olive oil and stir again.
7) Refrigerate: Cover the bowl and leave to cool in the fridge, stirring occasionally and adding more salt and olive oil as necessary so that the salad is not too dry. The potatoes will absorb quite a bit of the oil and salt.
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