Tomato and tuna salad with balsamic vinegar

Ingredients for 2 servings:

• 3 Roma tomatoes
• ½ onion(s), red
• 1 small can of tuna in its own juice (150 g drained weight)
• Pepper from the mill
• possibly fish spice (fish-herb mixture), from the mill
• 2 packs of salad herbs (salad topping “Balsamic vinegar herbs”), 10 g each
• 6 tbsp olive oil
• 6 tbsp vegetable stock
• 3 tbsp balsamic vinegar, dark
• Balsamic cream
• 2 cocktail tomatoes

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Dice the onion into small cubes, place in a small bowl, and pour over the balsamic vinegar. Let it steep in the vinegar for at least 30 minutes. Place the balsamic herbs in a screw-top jar and pour over the olive oil and stock. Strain the diced onions, reserving any excess vinegar, and add the onions to the jar. Close the jar and shake vigorously to create an emulsified liquid (hence the stock, which binds the oil). Make a cross-shaped incision in the tomatoes, pour hot water over them, and leave in the hot water bath for about 1 minute. Then rinse with cold water, peel and core the tomatoes, and cut the tomato fillets into small cubes. Add them to the reserved balsamic vinegar and let steep in the refrigerator for at least 30 minutes. At the same time, drain the tuna, place it in a bowl, and shred it with a fork. Season with pepper and, if desired, fish seasoning, and pour the marinade from the screw-top jar over it. Let the tuna marinate in the refrigerator for 30 minutes. To serve, place a serving ring or square on a flat plate. Add the tuna first, then arrange the diced tomatoes on top. Place a small, sliced ​​cocktail tomato on the plate and garnish with balsamic glaze.