Salad of Marinated Tuna Fish

Prepare all ingredients:

Dice the tuna fillets. Marinate them with red wine vinegar flavoured with pink peppercorns and a pinch of salt. Leave to rest in the fridge for at least one hour.

Remove stems from the spinach, wash them several times then drain them carefully and dry them. Reserve. Wash the mushrooms, dice them, reserve.

Peel the carrot, dice or grate it and reserve.

On plates, place the spinach in a mound in the center. Garnish with marinated tunafish.

Sprinkle with diced mushrooms and carrots.

Add salt and pepper.

Drizzle with olive oil just before serving.