Ingredients
- 3 medium potatoes, peeled and quartered
- 1 lb green beans, cut into 2" lengths
- 3 medium tomatoes
- 6 hard-cooked eggs
- handful of fresh parsley
- 1 7 0z can of tuna, drained
- 4 anchovey filets
- 1-1/4 cups mayonnaise
- 1/2 cup sour cream
- black pepper
- 2 tbsps capers
- calamata olives
- 1 tsp chervil
- 1 tsp tarragon
- romaine lettuce
Directions
- Fit food processor work bowl with slicer.
- Slice potatoes and boil until tender. Drain and cool.
- Fit beans in feed tube horizontally. Process to look “frenched”.
- Simmer in boiling water for one minute. Drain and cool.
- Slice tomatoes and eggs.
- Fit work bowl with steel knife.
- Add parsley and chop. Set aside.
- Add tuna chunks and anchovey filets and process until chopped.
- Add mayonnaise, sour cream and pepper.
- Process until smooth.
- Taste and adjust seasoning.
- In a large salad bowl or in individual small bowls arrange potatoes and beans on a bed of lettuce.
- Pour dressing over them and garnish with tomato and egg slices.
- Scatter capers and olives on top and sprinkle with chopped parsley and herbs.
- The tunnato dressing can also be used over cold sliced veal, turkey or chicken.
