For this delicious summer salad, it’s always worth having a can of tuna in the house – caught dolphin-safe, of course. This summer salad tastes lukewarm and best with a few pine nuts as a topping.
Chop the pear, onion and garlic. Remove the pomegranate seeds from the fruit and mix well with the olive oil.
Add the tuna and the cherry tomatoes. Season with salt and pepper.
Cook in the microwave for 5 minutes at 600 W and then allow to cool slightly.
Lift the baby spinach under the still lukewarm ingredients and enjoy.