"This is an everyday salad, but it's really good," says Camorra. "In summertime it's something I always have sitting in the fridge ready to go. Make a big pile of it. It goes really well with fish, and it's got magnificent-quality tuna belly from a can that's juicy and flavoursome. I put eggs in it too; they almost make it a meal in itself."
- 750 gm kipfler potatoes, scrubbed
- 6 eggs, at room temperature
- 6 ripe vine-ripened tomatoes
- 3 green capsicum, diced into 1cm squares
- 1 Spanish onion, diced
- 200 gm large green olives
- 150 ml fruity olive oil
- 100 ml aged Sherry vinegar
- 1 tbsp coarsely chopped flat-leaf parsley
- 110 gm canned Spanish tuna belly (see note)
- 1Combine potato and enough cold salted water to cover generously in a large saucepan, bring to the boil over medium heat and cook until tender (25-30 minutes), drain and set aside to cool. When cool enough to handle, peel, slice into 1cm-thick rounds and set aside.
- 2Cook eggs in a saucepan of boiling water until soft-boiled (5-6 minutes), drain, refresh and set aside to cool. When cool enough to handle, peel, halve and set aside.
- 3Meanwhile, blanch tomatoes until skins split (30 seconds-1 minute), refresh and set aside to cool. When cool enough to handle, peel, remove seeds (discard), finely chop and set aside.
- 4Combine tomato, capsicum, onion, olives, oil, vinegar, parsley and 2 tsp sea salt in a large bowl and mix well. Add tuna and potato, toss well to combine, season to taste and serve topped with egg.
Note Canned Spanish tuna belly is available from Simon Johnson and select Spanish delicatessens.