Cook The Book: Tuna Conserva With Potatoes, Radicchio, Green Olives, And Almonds

1. 1

   Place the potatoes in a 3- or 4-quart pot, cover with cold water by about 2 inches, and add 1 tablespoon salt. Bring to a boil over high heat, adjust the heat to a simmer, and cook, uncovered, for about 30 minutes, or until the potatoes are tender when pierced with a fork but have not started to split. Drain the potatoes and let cool to room temperature. Cut the potatoes into 1-inch wedges.

2. 2

   In a large bowl, combine the radicchio, olives, tuna and potatoes. Drizzle the olive oil along the sides of the bowl, followed by the lemon juice and a generous pinch of salt. With your hands, gently mix the salad, ensuring that the olive oil and lemon juice and evenly distributed. Taste a piece of radicchio to check the seasoning, adding more olive oil, salt, or lemon juice to suit your taste.

3. 3

   Arrange the salad on a platter. Sprinkle with the almonds to finish. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.