Thyme and Lemon Catalan Tuna Tomato Salad

Method

1. Mix 1 tsp fresh thyme leaves and 1 tbsp lemon juice into the dressing before combining with the salad.
2. Drain the tuna, flaking it into pieces and setting aside.
3. In a large bowl, combine the cherry tomatoes and red onion.
4. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and salt.
5. Pour the dressing over the tomato and onion mixture, then gently fold in the flaked tuna.
6. Toss everything together until well combined and serve chilled.
7. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.