Tuna and beans are one of my favourite combinations and the roasted sweet red onion makes this salad really delicious. I love the bursts of flavour you get from the olives and capers and the tarragon adds freshness and a nice flavour. I think this will be a firm favourite in our house.

Ingredients (serves 2)

For the onions

• 1 red onion, peeled and sliced
• 1/2 tbsp olive oil
• 1 tbsp balsamic vinegar
• juice of 1/2 lemon
• pinch of golden caster sugar
• pinch of salt

For the salad

• 1 tin of borlotti beans, drained and rinsed
• 1 tin of pole line tuna
• good handful of rocket leaves
• 8 olives, roughly chopped
• 1 tbsp capers, drained
• 1 tbsp fresh tarragon, chopped finely
• 1/4 preserved lemon, roughly chopped (recipe here)

For the dressing

• 1 tbsp white balsamic vinegar
• 1 tbsp olive oil
• juice of 1/2 lemon
• pinch of salt and pepper

Directions

1. Preheat oven to 180 degrees (fan). Place the sliced onions in an oven proof dish, add the olive oil, balsamic and lemon juice and sprinkle over the sugar and salt. Bake in the oven for 20 minutes.
2. When the onions are cooked assemble the salad while they cool down. Add all of the salad ingredients into a large bowl and toss to combine. Fold through the onions once they have cooled.
3. Make the dressing by adding all the dressing ingredients into a jar or bowl, whisk of shake to combine.
4. Serve by sharing the salad between 2 serving dishes and drizzle over the dressing.