Name: Italian tuna and bread salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1/3 cup vegetable oil plus 2 tablespoon extra; 450 gram vienna loaf, crust removed, cut into 3 cm pieces; 425 gram can tuna in oil, drained, flaked; 3 ripe small tomatoes, chopped; 1 lebanese cucumber, chopped; 2/3 cup torn basil leaves; 3 green shallots, ends trimmed,coarsely chopped; 2 tablespoon red wine vinegar

Italian tuna and bread salad

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Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

1/3 cup vegetable oil plus 2 tablespoon extra

450 gram vienna loaf, crust removed, cut into 3 cm pieces

425 gram can tuna in oil, drained, flaked

3 ripe small tomatoes, chopped

1 lebanese cucumber, chopped

2/3 cup torn basil leaves

3 green shallots, ends trimmed,coarsely chopped

2 tablespoon red wine vinegar

Method

1.Heat 2 tablespoons oil in a large frying pan over moderate heat. Cook and turn bread, in batches, for 2-8 minutes or until golden, topping up oil between batches. Transfer to a large heatproof bowl.

2.Add tuna, tomato, cucumber, basil and shallots to bread; toss gently to combine. Whisk together vinegar and extra oil; drizzle over salad. Toss to combine. Serve at once.

You can use the oil from the canned tuna in the recipe. This is a great recipe when you want to use up leftover or stale bread.
Note

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