Kin 
Method
Serves 2
Place the sliced onions in a small bowl. Pour in the red wine vinegar and water, ensuring the onions are submerged. Set aside to pickle.
In a large bowl, combine the fennel, capers, parsley, and the tuna with its oil. Mix gently to avoid breaking up the tuna too much.
Drain the pickled onions and add them to the salad. Season with salt and pepper to taste. Gently toss to combine. Serve either on its own or with crusty bread or crackers on the side.
Ingredients
½ red onion, thinly sliced
¼ cup red wine vinegar
½ cup water
1 fennel bulb, thinly sliced on a mandoline
1 tbsp capers, drained and rinsed
1 bunch parsley, finely chopped
2 x 220ml KIN Tuna in Oil
Salt and pepper, to taste
Recipe developed by @madeby.mandy