For Vegetable Agrodolce:

1. Preheat a sauté pan add oil and heat well.
2. Add Cipolline and sauté until golden.
3. Add the tomatoes and capers, salt and pepper, sugar and vinegar.
4. Add all the vegetables and simmer for about 30 minutes.
5. Remove from the fire and place while still warm in sterilized mason jars.
6. Place the lids on them and close but not tight. Then place the mason jars in a pan lined with a cloth and fill with water about 2” high, put a wet cloth and a lid on it.
7. Place in a preheated oven at 350F and bake for about half hour.
8. Remove from the oven and allow to cool.
9. Tighten the lids and store in a cool dark place until needed. Do not keep over 6 months.

For Tuna Salad:

1. Season the fresh tuna with salt and pepper and a little olive oil.
2. Sear for a few seconds on each side and allow to cool.
3. Then slice into thin slices and prepare the salad.
4. Place some lettuce on a plate, mix the giardiniera and the preserved tuna, place a spoonful on the lettuce.
5. Garnish with the boiled eggs and the fresh tuna slices. Add the fresh onion, some salt and a good dousing of olive oil.