Fresh tuna salad with tomato, red onion and char-grilled red pepper

Doug Sherring

Ingredients

1	Red onion, small, peeled and sliced
1	Red pepper, large (capsicum)
3 Tbsp	Extra virgin olive oil
1 to taste	Salt & freshly ground pepper
1	Lemon, Finely grated zest
½ cup	Kalamata olives, drained
1 Tbsp	Lemon juice
2 Tbsp	Parsley, finely chopped
100 g	Cherry tomatoes, halved
½ cup	Basil leaves, loosely packed
1 to serve	Cos lettuce leaves, Fresh and crisp
1 fillet	Tuna, fresh (Main)

Directions

1. Grill or barbecue red pepper until charred and cut into small cubes.
2. Set aside with any juices.
3. Soak onion in a bowl of icy cold water for 15 minutes.
4. Rinse tuna, pat dry with paper towels and cut into small cubes.
5. Mix extra virgin olive oil, half a teaspoon of salt, plenty of black pepper, lemon zest and juice together in a bowl.
6. Drain onion, pat dry and add to bowl with olives, parsley, cherry tomatoes and red pepper.
7. Gently toss everything together. Add tuna, toss gently again, then add basil.
8. Serve on crunchy cos lettuce leaves.