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
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.
- Meaty tuna calls for a fruity white – time to crack open an unoaked, crisp Chardonnay, perhaps in the form of a good Chablis.