Tuna and leafy greens salad with quick pickled shallots

Ingredients

Serves 2-3

1 shallot, thinly sliced

1 organic lemon, zest and juice

Salt & pepper to taste

70g of mixed leafy greens

125g of wild tuna in olive oil

Half a fennel, thinly sliced

2 tbsp capers

Peperoncino (red chili flakes) to taste

A pinch of sumac

1tsp dried mint

3 tbsp of olive oil

Instructions

1) In a small bowl, combine the shallots and 1/2 of the lemon juice, season with salt and pepper and set aside.

2) On a large platter place in layers the leafy greens, followed by the fennel, then the tuna and finally the capers. Sprinkle the peperoncino, sumac, dried mint, and the zest of 1/2 of the lemon over the salad.

3) Top the salad with the pickled shallots and pour the remaining juice over, as well as the other half of the lemon juice. Drizzle the olive oil, season with salt and pepper and toss the salad before eating.