Tuna & caper panzanella

5-a-day basil leaf basil leaves caper capers ciabatta cucumber cucumbers lunch picnic salad tomato tomatoes tuna vinegar

N/A

Source

Ingredients

3 slices ciabatta , preferably a day or two old

4-5 tomato

1⁄2 cucumber

8-10 basil leaves

200g can tuna

2 tsp caper , drained and roughly chopped

2 tbsp red wine vinegar

4 tbsp olive oil

Method

Dip the bread briefly into cold water, then squeeze well and crumble into a bowl. Halve the tomatoes and squeeze out the seeds, then roughly chop the flesh. Chop the cucumber into small chunks.

Add the tomato and cucumber to the bread, then tear in the basil leaves. Drain and flake the tuna into chunks, add to the bread with the capers, vinegar, oil and salt and pepper to taste. Mix everything well and serve.