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

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

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