- 150–200 g fresh tuna
- For the salad, mix:
- 2 T red wine vinegar
- 5 T olive oil
- 1 baby red cabbage, finely shredded
- 50 g Woolworths beetroot spaghetti
- 6 red salad onions, finely shredded
- Sea salt and freshly ground black pepper, to taste
Thinly slice the tuna, then place between sheets of baking paper. Pound until the tuna is paperthin. Arrange on large plates.
Marinate the salad in the fridge for at least 20 minutes (the longer, the better), then spoon into the centre of the plates.