A mixed salad based on green beans, potatoes, tuna, and hard-boiled eggs, typical of Ligurian cuisine.
Trim the green beans and plunge them into boiling water. Cook them for about 5 minutes from when the water returns to a boil. Then transfer them to a bowl of cold water to keep their color.
Boil the potatoes, cut into chunks, in the same cooking water if possible. Then drain them and let them cool.
Slice the tomatoes and the onions into thin rings with a mandoline.
Assemble the salad by combining the green beans with the potatoes, tomatoes, onions, hard-boiled eggs cut into quarters, tuna fillets, and Taggiasca olives.
Season everything with oil, salt, and pepper, and finish with the basil leaves.
In the refrigerator, for a maximum of 2 days.
This salad can be enriched with croutons if desired, or with seafaring dry crackers, a Ligurian specialty, softened in water and vinegar and placed at the bottom of the salad bowl.
Italia, Liguria
| Energy (kcal) | 69.08 |
| Carbohydrates (g) | 9.42 |
| of which sugars (g) | 1.74 |
| Fat (g) | 1.67 |
| of which saturates (g) | 0.35 |
| Protein (g) | 4.3 |
| Fibre (g) | 1.51 |
| Salt (g) | 0.07 |
