The combination of savory arugula and tender tuna flavors is perfectly set off by pickled onions and olives. Quail eggs add richness to the salad, and cherry tomatoes are good in any dish.
Pre-marinate the onion for 15-20 minutes. For the marinade, mix water, wine vinegar and sugar.
Put the arugula in a large salad bowl, cut the cherry in half and add to the arugula.
Add the eggs, cut in half...
Then the olives... Mash the tuna a little with a fork in a jar and add to the salad bowl.
Remove the onion from the marinade and place on top. Season the salad with olive oil, season with salt and mix a little. If the tuna is in oil, reduce the amount of olive oil for the dressing.
