The finished recipe. Tuna Panzanella with CapersIngredients 1 to 6. 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 CapersIngredients 7 to 10. 10 g Olive oil. A splash Red wine vinegar. A handful, torn Fresh basil. To taste SaltStep 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.Step 2. Chop the tomatoes into chunks, salt them well and leave them in the serving bowl for ten minutes so the juice runs.Step 3. Whisk the oil and vinegar into the tomato juice, then add the cucumber, onion and bread and turn it all over.Step 4. Leave it five minutes, then flake in the tuna and add the capers and basil.
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