Ingredients for 4 people
5 Genoese courgettes from the Orti di Liguria
3 potatoes
2 belendine onions from Andora
5 hard boiled eggs
3 tuna steaks or tuna fish
1 bunch of fresh PDO basil
6 tomatoes
100 g of green beans
Procedure
Cook eggs, tomatoes, potatoes and courgettes separately in boiling water. Once cooled, peel the tomatoes and potatoes. Slice eggs, zucchini, potatoes and onions on a cutting board.
In a bowl, compose your cundijun: add tomatoes, courgettes, potatoes, onions, hard-boiled eggs and tuna steaks. Complete with fresh basil leaves, a drizzle of extra virgin olive oil and a pinch of salt.
Advise
To make the recipe more gourmet, we recommend using tuna mochame, rather than canned tuna.