2 cans of tuna in oil
1 kg of English potatoes
1/4 cup (chopped) white wine
1/2 kg of broad beans
4 tomatoes without skin
1 bunch of red curly lettuce
3 cooked eggs, cut into quarters
6 anchovy fillets
1/2 cup (chopped) pitted green olives
Salt and black pepper to taste
Astragalus vinaigrette
3 tablespoons white wine vinegar
1 tablespoon mustard
3/4 cup chopped extra virgin olive oil
1 finely chopped onion
1/4 cup chopped astragalus
Salt and black pepper to taste
Wine vinaigrette
2 cloves of garlic
3 tablespoons red wine vinegar
1 tablespoon mustard
3/4 cup chopped extra virgin olive oil
1 chopped sprig of thyme
3 tablespoons fresh herbs like parsley or oregano
Salt and black pepper to taste
2 cans of tuna in oil
1 kg of English potatoes
1/4 cup (chopped) white wine
1/2 kg of broad beans
4 tomatoes without skin
1 bunch of red curly lettuce
3 cooked eggs, cut into quarters
6 anchovy fillets
1/2 cup (chopped) pitted green olives
Salt and black pepper to taste
Astragalus vinaigrette
3 tablespoons white wine vinegar
1 tablespoon mustard
3/4 cup chopped extra virgin olive oil
1 finely chopped onion
1/4 cup chopped astragalus
Salt and black pepper to taste
Wine vinaigrette
2 cloves of garlic
3 tablespoons red wine vinegar
1 tablespoon mustard
3/4 cup chopped extra virgin olive oil
1 chopped sprig of thyme
3 tablespoons fresh herbs like parsley or oregano
Salt and black pepper to taste
Mix all the ingredients for the astragalus vinaigrette and reserve
Do the same with the wine vinaigrette
Boil the potatoes in water, salt, and pepper until they're tender but still firm
Let them cool down
Cube them, dress them with wine, and let them come to room temperature
Drain the wine and season with astragalus vinaigrette. Reserve
Blanch the broad beans for 5 minutes, drain, and reserve
Assembly: season the broad beans and tomatoes with a little wine vinaigrette
Cut the tuna into pieces and season it with the remaining vinaigrette
Arrange the lettuce in a serving dish
Stack the broad beans in mounds and tie them with anchovy
Alternate the broad beans with tomato and egg
Place the potatoes in the center of the plate and the tuna around
Sprinkle olives and dress with astragalus vinaigrette.
