Condiglione Recipe

Cook potatoes

Place halved baby potatoes in a pot and cover with cold salted water. Bring to a boil, then simmer until fork-tender, 12–15 minutes depending on size. Drain and let cool slightly; keep warm or chill for a warm or cold salad.

Hard-boil eggs

Place eggs in a small pot and cover with cold water by an inch. Bring to a gentle boil, then remove from heat and cover; let sit 9–10 minutes for firm yolks. Transfer eggs to an ice bath for 5 minutes, peel, and halve or quarter.

Prepare tuna and anchovy

Drain the tuna well—reserve a little oil if you like for extra richness. Place anchovy fillets on a cutting board and chop finely (or leave whole for garnish).

Wash and dry salad greens if using. Cut heirloom tomatoes into wedges, removing any excess juices and seeds if desired. When potatoes are cool enough to handle, slice any large halves into quarters so pieces are bite-sized.

Make the dressing

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 1.5 tbsp red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp minced garlic, 3/4 tsp salt, and 1/2 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning.

Assemble the insalata (Condiglione)

On a large platter or individual plates, arrange the mixed greens (if using) as a base. Scatter the potato pieces and tomato wedges evenly. Flake the drained tuna into large chunks and distribute over the salad. Add halved/quartered hard-boiled eggs. Scatter chopped anchovies (reserve one for garnish if desired) and capers over the top.

Drizzle the dressing evenly over the assembled salad, using a little of the reserved tuna/anchovy oil if you saved some for extra flavor. Gently toss portions or serve composed so diners can combine as they like.

Tear fresh basil leaves and scatter over the salad. Garnish with the reserved anchovy fillet if desired. Finish with a final crack of black pepper and a light sprinkle of flaky sea salt. Serve immediately.