Panzanella with tuna, cucumber and red onion

Ingredients

For 1 serving

• Bread70 g
• Canned tuna in water100 g
• Tomatoes200 g
• Cucumber100 g
• Red onion30 g
• Basil5 g
• Red wine vinegar1 tablespoon
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten, fish, sulphites,

In season: June – September

Method

1. Slice the stale bread and soak it for a couple of minutes in a bowl of cold water with the vinegar, until soft; squeeze it well with your hands and crumble it roughly.
2. Wash the tomatoes and cucumber; chop the tomatoes and dice the cucumber; peel and thinly slice the red onion.
3. In a large bowl combine the bread, vegetables, torn basil leaves and drained, flaked tuna.
4. Dress with oil, salt and pepper, toss and leave to rest for 10 minutes before serving, so the bread soaks up the tomato juices.