Piadina with tuna, red onion and rucola salsa

Cut the red onion into wafer-thin rings and place in a bowl with the apple cider vinegar.

Meanwhile, let the grilled paprika drain and cut into thin strips. Drain the tuna, but collect half a tablespoon of oil per person.

Drain the onion, but collect half a tablespoon of vinegar per person.

Put the arugula with the collected oil and vinegar in a high beaker and puree with a hand blender into a coarse salsa.

Cut the olives fine and mix through the salsa. Mix the rest of the arugula with the peppers.

Heat a frying pan without oil or butter and heat the piadine in parts 2 min. Turn halfway.

Divide the rucola salsa, tuna, red onion and the paprika-rucola mixture over the middle of the piadine, leaving 7 cm at the top and bottom free.

Roll up, cut diagonally and serve.