Tuna & caper panzanella

• slices ciabatta↗3

  preferably a day or two old

• tomato↗4-5
• cucumber↗1⁄2
• basil leaves↗8-10
• can tuna↗200g g
• caper↗2 tsp tsp

  drained and roughly chopped

• red wine vinegar↗2 tbsp tbsp
• olive oil↗4 tbsp tbsp

Step-by-step instructions

1. 1

   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.

2. 2

   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.