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Warm tuna salad with sweet red onions
Serves 4 Starters and mains
Ingredients
- 8tbsp extra-virgin olive oil
- 2 large sweet red onions, finely sliced
- 3tbsp red wine vinegar
- 400g fresh tuna, cut into small chunks
- 80g rocket leaves
- 200g baby spinach leaves
Method
Heat 6tbsp of the oil in a frying pan, add the onions, cover with a lid and sweat gently on a low heat for about 10 minutes until soft. Add the vinegar, tuna and a pinch of salt, and continue to cook on low heat for about 5 minutes until the tuna is tender.
Meanwhile put the rocket and spinach leaves in a large bowl and sprinkle with salt. Drizzle over the remaining oil and toss to combine. Add the cooked tuna and onions and mix well. Serve immediately.
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