Try this delightfully quick to make tuna dish with olives, capers, cucmber and tomatoes for lunch.
Ingredients
- 100g crusty country bread, roughly torn
- 400g ripe vine tomatoes, chopped
- 1 small red onion, halved and sliced
- 1/2 cucumber, roughly chopped
- 50g pitted Kalamata olives, halved
- 1 tbsp capers, rinsed and drained
- Bunch of fresh basil, leaves torn
- 4 tbsp olive oil, plus extra, if you like
- 4 tsp red wine vinegar
- Pinch of caster sugar
- 1 garlic clove, crushed
- 2 x 185g cans tuna steak in spring water, drained
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Place the bread on a baking sheet and bake for 8-10 minutes, turning occasionally, until golden. Set aside to cool. In a large bowl, combine the tomatoes, onion, cucumber, olives, capers and basil. Add the bread, season and toss well.
- 2. Whisk together the oil, vinegar, sugar and garlic. Season and pour over the salad. Mix well, cover and stand for 30 minutes or up to 1 hour to allow the flavours to develop.
- 3. Just before serving, gently fold in the tuna. Divide between 4 salad bowls and serve with an extra drizzle of olive oil, if you like.
Nutritional info
Per serving: 313kcals, 14.3g fat (2.1g saturated), 28.8g protein, 18.4g carbs, 5.7g sugar, 1.2g salt
Wine Recommendation
Meaty tuna calls for a fruity white – time to crack open an unoaked, crisp Chardonnay, perhaps in the form of a good Chablis.