Ricetta di Fishteak di tonno su patate fritte a fettine, peperoncini verdi e pesto rosso

Boil potatoes in salted water until tender, about 15-20 minutes.

Drain potatoes and let cool slightly, then peel and cut into cubes.

In a large bowl, combine canned tuna, pesto, and lemon juice.

Add the cubed potatoes to the bowl and gently mix to combine.

Finely chop garlic and add to the mixture along with black pepper and salt to taste.

Chop cherry tomatoes and add them to the bowl along with capers.

Thinly slice red onion and add to the mixture.

Blanch green beans in boiling water for 3-4 minutes, then cool in ice water.

Add blanched green beans to the bowl and mix gently.

Grate parmesan cheese and sprinkle over the salad.

Tear fresh basil leaves and scatter on top.

Drizzle with olive oil before serving.

Serve chilled or at room temperature.

Spice Level:

Dietary

Allergens