Salad of tuna fillet and red wine reduction

For the salad:
1 Lettuce
1 onion
1 tomato
1 bonito fillet
30 gr. of walnuts
5 ml. of extra virgin olive oil
2 g salt (flakes)
2 tablespoons of white sugar

For the reduction
2 glasses of red wine
1 tablespoon of sugar
1 pinch of salt

Preparation of the tuna:
Cook the bonito fillet for 20 minutes.
Cool, clean and slice.
Bottle and fill with extra virgin olive oil.
Close the jar tightly and cook in a bain-marie for 45 minutes.
Leave to cool and set aside.

Preparation of the reduction:
In a pan or saucepan, place the two glasses of wine with a spoonful of sugar and a pinch of salt.
Leave to reduce for 30 minutes over a low heat.
Leave to cool and serve with a bottle.

Preparation of the caramelised onion:
Poach the onion in plenty of oil.
Add a spoonful of sugar and leave to cook for a further 10 minutes.

Preparation of the salad:
Wash the lettuce and tomato. Cut the lettuce into julienne strips and dice the tomato.
Place the caramelised onion on a plate as a base, top with the lettuce and tomato and then add the tuna and walnuts (peeled).
Finally, add the red wine reduction, a dash of extra virgin olive oil and salt flakes.