Summer appetizer
Instructions
Boil the beans in boiling salted water, after having them sprung up and freed from any wires.
Boil the potatoes, Peel, always already in salt water.
Make firm eggs, then let them cool down.
Drain oil from tuna, pitted olives and tomatoes cut into slices.
Now prepare the service plate, preferably round, as follows: in the center you have the beans Dome, surrounding them with the potatoes cut into slices, slightly overlapping one another; around potatoes make a circle of anchovy fillets and around this place, always round, tomato slices (it would be better if the tomatoes were the same size, in order to obtain uniform enough slices); surrounded with three slices of boiled eggs, putting on each of these an olive boned.
Spread all over the tuna finally crushed.
Another hard-boiled egg cut into wedges, decorate the green beans, forming a kind of Star: an olive in the Center stand.
Put the mustard in a bowl, stemperandola with oil, add the lemon juice, a pinch of salt and a good pepper plucked.
Emulsify the sauce, slamming her with a fork and pour the vegetable cloth just before bringing them to the table.
Ingredients and dosing for 4 persons
- 250 g of green beans
- Salt
- 250 g of small potatoes
- 4 eggs
- 200 g of tuna in olive oil
- 80 g of black olives
- 2 salad tomatoes
- 80 g of anchovy fillets
- 1 tablespoon of mustard
- 1/2 cup of olive oil
- 1/2 lemon (juice)
- Salt
- Pepper