The BEST tuna salad
Serves 2
- 0.5 red onion, thinly sliced
- 0.25 cup red wine vinegar
- 2 tbsp extra virgin olive oil
- 1.5 tbsp balsamic glaze
- 120 g rocket
- 0.25 cup kalamata olives, pitted and roughly chopped
- 0.5 avocado, thinly sliced
- 280 g tin tuna chunks (in oil)
- 200 g tin chickpeas, drained
- 100 g cherry tomatoes, chopped
- 50 g Danish feta, crumbled
