Tuna and Bottarga Salad

Method

1. Bring a pot of salted water to a boil. Add the cleaned green beans and blanch until tender but still crisp. Remove and set aside.
2. In the same water, add the peeled and sliced potatoes. Cook until easily pierced with a knife. Drain and set aside.
3. Add the zucchini (sliced or halved) to the same boiling water and cook until tender but not mushy. Drain and set aside.
4. In a small bowl, thinly slice the onion and cover with a little vinegar. Let it sit to pickle slightly.
5. Prepare the tomatoes: cut the beefsteak and ribbed tomatoes into wedges or slices.
6. Cut the red bell pepper into strips, removing the white pith and seeds.
7. Arrange the iceberg lettuce leaves on a large platter or in a bowl as a base.
8. Layer the cooked green beans, potatoes, zucchini, and tomato wedges over the lettuce.
9. Add the pickled onion slices, hard-boiled eggs (cut into halves or quarters), and Taggiasca olives.
10. Break the tuna fillet into large chunks and place on top of the salad.
11. Grate or shave the tuna bottarga over the salad.
12. To make the dressing: squeeze the juice of half a lemon, add a generous drizzle of extra-virgin olive oil, and a few torn mint leaves. Mix well.
13. Drizzle the dressing over the tuna and bottarga. Season with salt to taste.
14. Serve immediately, preferably on a terrace or beach with a chilled glass of wine or beer.