Insalata all’Abruzzese

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

Vegetable and Tuna Salad

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“The combination of cooked and raw vegetables in this salad makes it a triumph of flavours. Good ingredients here 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 (French) beans, trimmed
salt and pepper

Europe
Italy
Fish course
Pescatarian
Summer
Gluten-free
Mediterranean

Method

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

Cut the tomatoes into wedges and remove the seeds. Halve, core and de-seed the pepper, then cut into long thin strips. Finely slice the red onion.

Put the courgettes, beans, tomatoes, red pepper and onion into a bowl. B