1 medium red onion
½ pound ﬂake tuna or mackerel
Basil leaves, torn (as many as you wish)
4 tablespoons extra virgin olive oil
Salt and pepper to taste
Cut the onion into thin, half-moon slices. Chop the tomatoes and ﬂake the tuna. Combine in a bowl with the torn basil leaves and toss with the extra virgin olive oil, salt and pepper. Divide among four salad plates.
Inspired by Fausto Luchetti. Oldways photo.
Total Fat: 14g
Saturated Fat: 2g