| Preparation: Pour the
water and vinegar into a bowl.
Add the chopped onion, the
bay leaf and salt and pepper.
Boil on a low heat, add the tuna
and leave to simmer for around 15
to 20 minutes.
Take
out the tuna and leave to cool.
Shred the
lettuce heart and the red cabbage
and place them in a dish as a bed
for the salad. Thinly slice the
tuna and lay it over them,
sprinkling it with a little of
the remaining marinating juice.
Finally, decorate the salad with
the anchovies.
|
