Tuna & Avocado Morning Plate with Roast Tomatoes

Ingredients

• 3 oz (80 g) cherry tomatoes
• 1 tbsp (15 ml) extra-virgin olive oil
• 4 oz (120 g) canned tuna in water
• 2 1/2 oz (70 g) avocado, sliced
• 3/4 oz (20 g) arugula
• 1 tsp (5 g) capers
• 1 tsp (5 ml) sherry vinegar
• 1 tbsp (5 g) fresh parsley
• 1 1/2 oz (40 g) celery

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Method

1. Roast the cherry tomatoes in half the olive oil in a hot 8-inch (20 cm) pan for 5 minutes, without moving them, until they split.
2. Drain the tuna and break it into large flakes.
3. Lay the arugula on the plate with the sliced avocado, the tuna and the roast tomatoes, and scatter the capers over.
4. Tip the sherry vinegar into the hot pan and swirl it through the oil until syrupy, then pour it over the plate. Finish with the rest of the olive oil and scatter the parsley. Eat at once. Celery sticks alongside.