Tuna Salad with Bottarga

Method

1. Hard-boil the eggs: cook in boiling water for 8-9 minutes from the moment the water boils. Once cooked, cool and peel.
2. Trim the green beans and boil them in salted water until tender (no lid).
3. In a separate pot, boil the sliced potatoes until fork-tender.
4. Check the green beans for doneness, then remove them and reuse the same water to boil the zucchini (whole or cut, as preferred).
5. Slice the tomatoes into wedges.
6. Quickly blanch the red onion in water and vinegar.
7. When the potatoes are cooked, drain them and let cool slightly.
8. Assemble the salad: start with a bed of iceberg lettuce.
9. Add the boiled potatoes, green beans, zucchini, tomatoes, chopped red bell pepper, Taggiasca olives, and halved hard-boiled eggs.
10. Break the tuna fillet into chunks and add to the salad.
11. Add the blanched red onion slices.
12. Grate or shave the tuna bottarga over the top.
13. Prepare a dressing with lemon juice, olive oil, and chopped fresh mint. Drizzle over the tuna and the salad.
14. Toss gently and serve immediately.