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The cooks of Italy's northwest Ligurian coastal region have created imaginative dishes featuring their bountiful supply of fish and shellfish. This cold specialty is flavored with typical native flavorings-anchovies, olive oil, olives, and basil. It's good for an outdoor luncheon.
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| What You Need: |
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2 garlic cloves cut in halves
4 large tomatoes, peeled and sliced
2 large green peppers, cleaned and cut into strips
1 large red onion, peeled and thinly sliced
1 medium-sized cucumber, peeled and sliced
2 cans (6˝ or 7 ounces) tuna, drained and broken into chunks
6 flat anchovy fillets, drained and minced
3 hard-cooked eggs, shelled and quartered
12 pitted black olives
1/3 cup olive oil
2 to 3 tablespoons wine vinegar
˝ teaspoon dried basil
Salt, pepper to taste
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| How To Cook: |
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1. Rub a salad bowl with garlic halves.
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2. Place tomatoes, peppers, onion, and cucumbers in the bowl.
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3. Put tuna chunks in the center.
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4. Top with anchovies, eggs, and olives.
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5. Combine remaining ingredients and pour over salad.
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6. Serve at once.
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