1 (6 ounce) can tuna, preferably packed in olive oil
1 (19 ounce) can chickpeas
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 small head frisée lettuce, torn
½ head radicchio, torn or shredded
10 basil leaves, chopped
¾ cup extra virgin olive oil
¼ cup sherry vinegar
1 tbsp. dried oregano
Salt and freshly ground pepper, to taste
4 hard-boiled eggs, chopped
In a large bowl, mix together tuna, peppers, lettuces and basil.
To make the dressing: combine olive oil, sherry vinegar, oregano and salt and pepper. Pour dressing over salad and toss to combine. Garnish with boiled eggs and croutons. Serve.
Originally published on In The Kitchen with Stefano Faita.
Servings: 4 servings
approx. Per Serving