This salad is a triumph of flavours: the combination of cooked and raw vegetables, the tuna, the whole thing.
(Yes, it is a summer salad and we had it in the tail of winter, though the sun was out and we had some good Italian wines to try.)
With a bit of toasted bread, this is a meal on its own.
Though next time I serve this, I hope it is part of a long Italian feast welcoming our family and friends back into our home.
That’s when the really good Italian whites and reds are coming out.
Bookmark this one. It is beautiful. And lockdown will end one way or the other!
300gm young zucchinis (around 4 small)
200gm green beans, trimmed (about a big handful)
Salt and freshly ground black pepper
200gm tomatoes (around 2 tomatoes)
1 red pepper
1 red onion
150gm good canned tuna in oil, drained
8 anchovy fillets in oil, drained
8 basil leaves, torn
1 tsp dried oregano
1 – 3 red chillies, chopped
6 tbsp extra virgin olive oil
2 tbsp white wine vinegar
- Quarter the zucchinis lengthways, then cut into chunks. Cook the beans until al dente, drain and cool. Repeat with the zucchinis.
- Cut the tomatoes into wedges and remove the seeds. Halve, core and deseed the pepper, then cut into long, thin strips. Finely slice the red onion.
- Put the zucchinis, 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 and serve at room temperature.