Fresh Tuna With Preserved Vegetables

Arrange the preserved vegetables, red onion, rocket, tomatoes and basil leaves, if using, on a large serving dish.

Heat a griddle pan, or place a frying pan over a medium heat with a splash of extra virgin olive oil. Add the tuna chunks and cook for a couple of minutes on each side, until seared.

Top the vegetables on the serving platter with the seared tuna, sprinkle with pine nuts, drizzle with the extra-virgin olive oil and balsamic vinegar and season with some salt and pepper. Mix together well and serve.