Cipollotti e Tonno

Name: Cipollotti e Tonno (Tuna and Onions)
Cuisine: Italian
Ingredients: 8-10 salad or large spring onions, halved and soaked in water for 1 hour; 8-10 salad or large spring onions, halved and soaked in water for 1 hour; 8-10 salad or large spring onions, halved and soaked in water for 1 hour; salt and pepper; salt and pepper; 2 tbsp chopped celery leaves; 300 g canned tuna in oil, drained; 6 tbsp extra virgin olive oil; 10 salted capers, soaked, drained and chopped; juice of 1 lemon

Tuna and Onions

Preparation info

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

Ingredients

8-10 salad or large spring onions, halved and soaked in water for 1 hour
300 g canned tuna in oil, drained

Europe
Italy
Fish course
Starter
Pescatarian
Gluten-free
Mediterranean

Method

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.