Insalata all’Abruzzese

Name: Insalata all’Abruzzese (Vegetable and tuna salad)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 red pepper; 1 sweet red onion; 150 g good canned tuna in oil, drained; 8 anchovy fillets in oil, drained; 8 basil leaves, torn; 1–3 red chillies, chopped; 1 tsp dried oregano; 6 tbsp extra virgin olive oil; 2 tbsp white wine vinegar; 200 g tomatoes; 200 g green beans, trimmed salt and pepper; 300 g young courgettes

Vegetable and tuna salad

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

The combination of cooked and raw vegetables in this salad makes it a triumph of flavours. Good ingredients are paramount, so make it in the summer when sweet tomatoes, young courgettes and tender beans are available.

Ingredients

300 g young courgettes
200 g green beans, trimmed salt and pepper

Europe
Italy
Fish course
Pescatarian
Gluten-free
Mediterranean
Summer

Method

Quarter the courgettes lengthways, then cut into chunks. Cook the beans in boiling salted water until al dente, then drain and cool. Repeat with the courgettes.

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 courgettes, beans, tomatoes, red pepper and onion into a bo