Serves 4
Preparation time
Cooking time

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Ingredients

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Method

1. Sift the flour, sugar, salt and baking powder into a large bowl
2. Whisk in the beer until there are no lumps and leave to rest for 20 minutes
3. Peel and slice the onions into rings about ½ cm thick and set aside
4. Boil the potatoes in salted water until soft
5. Peel and cut into smaller pieces
6. Blanch the beans and pit and slice the olives
7. Place them into a large mixing bowl with the potatoes and pour over the lemon juice
8. Add the tuna and toss to combine all the ingredients
9. Heat vegetable oil in a medium sized saucepan
10. Toss the onion rings in the extra flour then dip into the batter
11. Cook a few at a time until golden and drain on kitchen paper
12. To serve, add the rocket leaves to the salad and toss to combine
13. Place into bowls and top with the onion rings

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