Tuna and Caper Panzanella Recipe
Ingredients
| 3 slices ciabatta, preferably 1-2 days old | ||
| Tomatoes | 5 | |
| Cucumber | 1/2 | |
| 1/2 red or yellow pepper, or a chunk of both | ||
| Basil leaves | 10 | |
| Tuna | 200 Gram | |
| 2 tsp capers, drained, roughly chopped | ||
| Red wine vinegar | 2 Tablespoon | |
| Olive oil | 4 Tablespoon | |
Directions
1. Dip the bread very briefly into cold water, then squeeze well and crumble into a bowl. Halve the tomatoes, squeeze out the seeds, then roughly chop the flesh. Chop the cucumber into small chunks and thinly slice the pepper(s).
2. Add the tomato flesh 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 and oil, plus salt and pepper to taste. Mix everything together well and serve.
2. Add the tomato flesh 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 and oil, plus salt and pepper to taste. Mix everything together well and serve.
Chef
