1 kg/24 lb green beans, trimmed
400 g/14 oz baby octopuses, cleaned and skinned
175 ml/6 fl oz red wine vinegar
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh marjoram
1 tablespoon chopped fresh flat-leaf parsley
1 clove garlic, chopped
1 fresh chilli
150g/5 oz canned tuna in oil, drained
olive oil, for drizzling
salt and pepper


1.Cook the beans in lightly salted, boiling water until just tender, then drain and put in a salad bowl. Bring a pan of water to the boil and add the octopuses.
2.Cook for 1 minute, then drain and halve the larger ones, leaving the smaller ones whole.
3.Pour the vinegar into a small saucepan and add the basil, marjoram, parsley, garlic and chilli. Bring to the boil and cook for a few minutes until reduced.
4.Remove from the heat and strain into a bowl. Flake the tuna and sprinkle it over the beans, then add the octopuses.
5. Drizzle olive oil over the salad, then spoon over the spiced vinegar and season with salt and pepper.
6.Chill in the refrigerator for 2 hours before serving.

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