Calories
703 kcal
Protein
40.39 g
Fat
46.01 g
Carbohydrates
34.80 g
Wash the potatoes and boil in a pot of salted water for about 25 minutes. Drain the tuna and mix with egg yolks, 4 tablespoons of broth, 3 tablespoons of vinegar, capers and lemon juice. Then puree everything and add the oil. Now add pepper and salt.
Peel the potatoes and cut them lengthwise. Wash and cut the radicchio. Wash the green onions and cut it into the rings.
Mix all the ingredients with the dressing. Finally, heat the remaining broth and pour over the salad.
To keep the salad from being too watery, make sure the eggs are not overcooked and chill them well before cutting.
Bon Appetit!
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