Borlotti Bean & Tuna Salad with Roasted Red Onions

Roasting sliced red onions in balsamic vinegar gives this salad a sweet and slightly tangy taste, and transforms it into something really special.

Serves: 2

Prepare: 15 minutes

Cook: 20 minutes

Ingredients:

• 2 red onions, thickly sliced into rings
• 2 tbsp extra virgin olive oil, plus extra for drizzling
• 1tsp caster sugar
• 1 lemon
• 3 tbsp balsamic vinegar
• 150g tenderstem broccoli, trimmed
• 400g can borlotti beans, drained and rinsed
• handful black olives
• 2tsp flat leaf parsley or coriander, roughly chopped
• 200g can of tuna steak in olive oil, drained
• pinch of freshly ground black pepper, optional

1. Preheat the oven to 190°C, gas mark 5. Spread the onions in one layer on a baking tray, season and drizzle with 1 tbsp olive oil, juice of ½ lemon, the sugar and ½ the vinegar. Roast for 20 minutes until tender and crisp at the edges.

2. Meanwhile, cook the broccoli in a pan of boiling salted water for 4 minutes; drain and rinse until cold water until cool and set aside.

3. To serve, put the borlotti beans in a large bowl and toss through the olives, parsley, broccoli, roasted onions with all their juices, and the remaining vinegar and oil. Sprinkle with black pepper if liked. Divide between plates, top with the tuna and squeeze the remaining lemon ½ before serving.