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Recipe

Tuna salad with soused onions

Italy’s islands hold great appeal for the culinary adventurer. Most have been invaded numerous times throughout history due to their strategic position or natural resources and with each invasion came new ingredients and cooking methods. Here’s a taste of Pantelleria

Jul 31, 2014 2:00pm
  • 15 mins cooking
  • Serves 4
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Ingredients

Tuna salad with soused onions
  • 2 tablespoon capers, packed in salt
  • 1 medium red onion, thinly sliced
  • 4 tablespoon extra virgin olive oil
  • 1 1/2 tablespoon red wine vinegar
  • 1 clove garlic, crushed
  • 1/4 cup small black olives (optional)
  • 150 gram tuna loin
  • 1 tablespoon parsley, chopped
  • 1/4 teaspoon salt
  • 100 gram wild rocket, trimmed
  • bread, to serve (omit if eating gluten-free)
  • olives, to serve

Method

Tuna salad with soused onions
  • 1
    Rinse capers then soak in cold water for 30 minutes. Drain and pat dry with paper towels.
  • 2
    Put red onion in a small frying pan with half the oil. Set pan on the lowest setting and let the onion soften without colouring; do not let it fry. Add 1 tablespoon of the vinegar, garlic and capers and warm through. Add olives if using.
  • 3
    Slice tuna into thin wafers – this can be done ahead and kept tightly covered with plastic wrap and refrigerated until ready to serve.
  • 4
    Add parsley to onions and capers.
  • 5
    In a bowl whisk remaining oil and vinegar with salt. Add rocket and toss.
  • 6
    Layer onions, capers and juices, sliced tuna and rocket on a platter. Serve immediately.

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