This Italian bread salad adds in tuna, making it a complete meal perfect on a hot summer day.


Panzanella with Tuna

Makes 2 servings


2 slices peasant style Italian bread (ciabatta is perfect)

1 can tuna packed in olive oil, lightly drained

1 medium tomato, diced

2 Tbls diced red onion

1 Tbls capers

2 Tbls fresh basil, torn or cut into chiffonade

1 Tbls red wine vinegar

1 1/2 - 2 Tbls extra virgin olive oil


Break the bread into pieces and soak in enough water to cover for about 10 minutes or until soft. Using your hands, squeeze the bread very dry and place in a large bowl. Add the remaining ingredients, season with salt and pepper and mix till combined.