Baby Octopus and Green Bean Salad

Ingredients

2 1/4 pounds green beans

14 ounces baby octopuses, cleaned and skinned

3/4 cup red wine vinegar

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh marjoram

1 tablespoon chopped fresh flat-leaf parsley

1 garlic clove, chopped

1 fresh chile

5 ounces canned tuna in oil, drained

Salt and pepper

Preparation

Cook the beans in lightly salted, boiling water until just tender, then drain and put in a salad bowl. Bring a pan of water to a boil and add the octopuses. Cook for 1 minute, then drain and half the larger ones, leaving the smaller ones whole.

Pour the vinegar into a small pan and add the basil, marjoram, parsley, garlic and chile. Bring to a boil and cook for a few minutes until reduced. Remove from the heat and strain into a bowl.

Flake the tuna and sprinkle it over the beans, then add the octopuses.

Drizzle olive oil over the salad, then spoon over the spiced vinegar and season with salt and pepper. Chill in the refrigerator for 2 hours before serving.