Large salad with tuna, sun-dried tomatoes, eggs of quagl

08818 LARGE SALAD with TUNA, SUN-DRIED TOMATOES and QUAIL EGGS INGREDIENTS for 4 PEOPLE 12 hard-boiled quail, a tuft of salad canasta, 400 g tuna in oil, 2 white onions novelle, 150 g borlotti beans, 150 g of white beans of Spain, 80 g of dried tomatoes in oil tone up the hard-boiled quail for 5 minutes Peel and cut them in half.

Wash the salad leaves and drain the tuna, dry with kitchen paper and split it into flakes.

Clean and slice the onions thinly.

Drain the beans from their retention liquid and the tomatoes from oil.

Stir the ingredients and season with a dressing that we propose: the INGREDIENTS 30 g BALSAMIC basil leaves, 2 tablespoons vinegar, 1 teaspoon sugar, pepper, a glass of extra virgin olive oil clean the basil leaves and place them in a bowl, pour over as much boiling water to pour.

Drain immediately, raffreddatele in ice cold water, drain again and pat dry.

Blend with vinegar, sugar and ground pepper, stir oil, continuing to mix at minimum speed.

Complete with strips of basil leaves.

At 3-4 INGREDIENTS ANCHOVIES, anchovy fillets in oil, 2 tablespoons lemon juice, 80 ml extravirgin olive gods, pepper, a slice of white onion finely chopped, chili, 30-40 g of olives Crushed anchovy fillets with a fork in a large bowl, add the lemon juice, olive oil and ground pepper.

Clean the peppers, cut into small cubes and add to the tiny dressing with onion slice.

Pitted olives, cut into small cubes and completed the dressing MAYONNAISE INGREDIENTS 150 g of mayonnaise, juice of 1/2 lemon, 2-3 drops of Tabasco, 2/3 tablespoons cream, 20 g of pickled caper berries, leaves 2 sprigs fresh oregano in a bowl Place the mayonnaise and lengthen it with lemon juice, add the Tabasco, the cream and stir.

Let stand for 10 minutes at room temperature, add salt and pepper.

Drain the fruits of their caper retention liquid and blend to sauce, complete with finely chopped oregano leaves with scissors.