How to make it

  • In a small saucepan over medium low heat combine tuna with the olive oil, garlic, bay leaf, rosemary and thyme. Simmer until the tuna is cooked through about 9 minutes. Transfer the tuna to a small bowl and shred. Cover the tuna with a little of the cooking oil and season with salt and pepper. Refrigerate until ready to serve. Let the tuna stand at room temperature for a few minutes before serving. In a large mixing bowl combine the beans, bell pepper, olives, tomatoes, potatoes, red onion, arugula, olive oil, vinegar, salt and pepper and toss to mix. Transfer the salad to a platter. Using a slotted spoon remove tuna from the oil and arrange over the salad. Garnish with the anchovy fillets and eggs and serve immediately.

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