Drain the tuna from their oil, put in a mixing bowl together with the cream cheese, lemon, spring onions, garlic and parsley. Brush a baking tray with the olive oil. Take a wonton skin and place a teaspoon full of the tuna filling in the centre, moisten the edges and press tightly to secure filling. Place wontons on the oiled baking tray, brush with more olive oil and bake in a hot oven until crispy. In a separate mixing bowl, mix together the boiled potatoes, olives, beans and capers, dress with the olive oil and balsamic vinegar. Arrange the salad leaves in the bottom of a serving plate, top up with the potato mixture, decorate with the tomatoes, egg wedges and anchovy fillets. Serve with the tuna wontons over the salad.

Serves 2

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