Salad Condiglione is the Italian version of the French Salade Niçoise. Described more plainly, a summer salad made with a can of tuna and whatever fresh vegetables you have on hand. Tomatoes, peppers, cucumbers, green beans… any of these are superb. Pile them onto a bed of romaine, add the tuna packed in oil, and finish with a squeeze of lemon, salt, and pepper. And if you like, some anchovy fillets to top things off (strictly optional). It’s simple, refreshing, and genuinely good and, good for you.
Ingredients
- 1 can tuna packed in oil
- 1 romaine heart
- 1/2 green bell pepper
- 6-8 baby plum tomatoes
- 1/3 red onion
- 3 hardboiled eggs
- anchovy fillets
- kosher salt and freshly ground black pepper
- 1/2 lemon
- oil from tuna
Instructions
Gather all ingredients before starting the recipe.
- Open 1 can tuna packed in oil and drain, reserving the oil.
- Slice 1 romaine heart into 1/2" slices and add to a medium mixing bowl.
- Slice 1/3 red onion into thin slices cut 1/2 green bell pepper into 1/2" pieces and slice 6-8 baby plum tomatoes into halves. Toss with the prepared lettuce and season with kosher salt and freshly ground black pepper.
- Squeeze 1/2 lemon into salad mixture and drizzle 1 to 2 tablespoons of oil from tuna and add the tuna in large crumbles and toss to combine.
- Devide the salad between two serving plates and garnish with slices from 3 hardboiled eggs and a few anchovy fillets.
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