Preparation

We started by steaming the tarantelo.
Then in another pan we cook the potatoes and beans.
We boiled the 2 eggs.

Meanwhile we chop the parsley and onion very well.

In a salad bowl, we introduce beans, potatoes cut into slices and tarantelo broken into small pieces.
We decorate with the egg and sprinkle with parsley and onion.
Season well with olive oil and serve.
Can be served cold or hot

Ingredients

  • 300gr of Tuna Tarantelo (Back of tuna belly)
  • 200gr of friar beans
  • 2 eggs
  • 1/2 onion
  • 2 medium potatoes
  • Parsley
  • Olives
  • Olive oil