Cundigiun with tomatoes, peppers and tuna

La Mia Liguria places cundigiun in western Liguria and stresses that there is no fixed official version. Our own version uses tomatoes, peppers, onion, basil, olives, egg and tuna from the family of ingredients it describes.

4 people, lunch · Preparation: 20 min · Cooking: 10 min

Times are guidelines; preheat during preparation where possible. Allow extra time to cool food before storing it.

Equipment

Saucepan, colander, knife, large bowl

Ingredients

• 600 g tomatoes
• 300 g red pepper, trimmed weight
• 80 g red onion, peeled
• 240 g canned tuna, drained weight
• 4 medium eggs
• 80 g pitted olives, drained weight
• 10 g basil leaves
• 30 ml extra virgin olive oil
• 20 ml red wine vinegar
• 1 g salt
• 0.5 g ground black pepper
• 1000 ml water for boiling

Method

1. Bring the cooking water to the boil. Carefully lower in the eggs and simmer for 10 minutes. Cool under cold running water, peel and cut into wedges.
2. Wash the tomatoes, pepper and basil. Cut the tomatoes into wedges, the pepper into narrow strips and the onion into thin half-rings. Drain the tuna thoroughly.
3. Whisk the oil, vinegar, salt and pepper in the bowl. Toss in the vegetables, olives and tuna. Arrange the egg and torn basil leaves on top. Serve immediately.

Storage

Immediately refrigerate any leftover salad in a covered container at 4 °C and eat within 2 days. Do not leave unrefrigerated for more than 2 hours. Keep the basil separate if possible; the vegetables soften during storage.

Allergens

Contains fish and egg. Red wine vinegar may contain sulphites; the product label gives the relevant information.

Our own version based on the cited regional sources. Not test-cooked by the editorial team; timings are a guide and the stated doneness is decisive.

Sources & image credits →