Tuna and onions

Tuna and onions

Cipollotti e tonno

By
From
The Collection
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
8-10 salad or large spring onions, halved and soaked in water for 1 hour
300g canned tuna in oil, drained
6 tablespoons extra virgin olive oil
10 salted capers, soaked, drained and chopped
1 lemon, juiced
salt
pepper
2 tablespoons celery leaves, chopped

Method

  1. Slice the onions very finely. In a bowl, break the tuna into smaller chunks and mix with the onions. Mix together the oil, capers, lemon juice, salt and plenty of pepper. Decorate with the celery leaves and eat as an antipasto with some good country bread.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again