Condiglione (italian Tuna Salad)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 2
• 1 (6 1/2 ounce) can tuna in vegetable oil, drained
• 1 tablespoon extra virgin olive oil
• 1 teaspoon extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon salt
• 1 medium ripe tomato, cut into 1/2-inch cubes
• 1/4 cup diced yellow bell pepper
• 1/4 cup diced green bell pepper
• 1/4 cup diced cucumber
• 1/4 cup red onion, diced
• 1 garlic clove, crushed
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh flat-leaf parsley
• 6 large romaine lettuce leaves
• 2 large hard-cooked eggs, quartered lengthwise
• 1/4 cup oil-cured green olives, pitted
• 2 ounces asiago cheese, coarsely grated (or parmesan cheese)

Recipe

• 1 turn tuna out onto saucer without flaking.
• 2 sprinkle with 1 teaspoon each oil and lemon juice and season lightly with 1/4 teaspoon each of the salt and pepper.
• 3 let stand at room temperature to marinate.
• 4 just before serving, combine tomato, bell peppers, cucumber, onion, garlic, and herbs in mixing bowl.
• 5 sprinkle with remaining 1 tablespoon each oil and lemon juice and season with remaining 1/4 teaspoon each salt and pepper.
• 6 toss gently to combine.
• 7 add tuna and toss once.
• 8 make a bed of romaine leaves on serving platter and spoon salad on center.
• 9 arrange eggs around edge and sprinkle with olives and cheese.