Tuna Panzanella with Capers
Makes 1 serving

INGREDIENTS
130 g Tuna in spring water, drained (One large tin, drained hard. The weight is after draining. Drained weight. Tuna in oil is about 190 kcal per 100 g even after draining.)
1 slice, about 50 g Sourdough (Stale is better. Fresh bread turns to paste in the dressing.)
250 g Tomato (Ripe and at room temperature. Cold tomatoes have no juice to give up, and the juice is half the dressing.)
80 g Cucumber
30 g Red onion
A tablespoon, rinsed Capers
10 g Olive oil
A splash Red wine vinegar
A handful, torn Fresh basil
To taste Salt

METHOD
1. Tear the bread into rough chunks, spread them on a tray and bake at 200°C for eight minutes until dry and gold at the edges.
2. Chop the tomatoes into chunks, salt them well and leave them in the serving bowl for ten minutes so the juice runs.
3. Whisk the oil and vinegar into the tomato juice, then add the cucumber, onion and bread and turn it all over.
4. Leave it five minutes, then flake in the tuna and add the capers and basil.

Contains gluten cereals, fish and sulphites.

RECIPE NOTES
Sitting time matters more than anything else in the recipe. Ten minutes and the bread is chewy in the middle and crisp at the edges. Half an hour and it is soft all through, which some people prefer.
Tuna in spring water rather than oil is about 60 kcal less for the tin. The oil in this dressing is weighed instead.

Full recipe: https://www.getfuel8.com/recipes/tuna-panzanella-capers
