Marinated Octopus Salad

• 1 (4 oz) tin Matiz Octopus in Spanish Olive Oil
• ¼ c red onion, sliced paper thin, less if desired
• 1 tbsp lemon juice, freshly squeezed
• 1 tbsp fresh parsley, chopped
• 1 tbsp capers

Open tin and drain half the olive oil. Place octopus and remaining oil in a mixing bowl. Add remaining ingredients and toss to coat. Allow to marinate 15 minutes before serving.