Bart's Recipes
Drain the tin of tuna well and press the liquid out thoroughly so that the salad does not become watery. Put the drained fish into a large mixing bowl. Chop the half red onion as finely as possible and halve the cherry tomatoes and the black olives with a sharp knife. Let the capers drain briefly.
Add the red onion, cherry tomatoes, olives and capers to the bowl with the tuna. Gently pull the larger pieces of fish apart with a fork so that all ingredients can be mixed well and evenly together.
Pour the extra virgin olive oil over the mixture in the bowl. Fold everything together carefully until the oil is evenly distributed. Season the salad generously with black pepper and stir once more.
Scoop the finished tuna salad onto a plate or into a bowl. Serve the dish immediately, optionally presented on a bed of arugula as a base.
