Tuna & Caper Panzanella

A quick no-cook salad that is a meal in itself. A great picnic or lunch dish for a summer's day. You need firm bread with a good structure for this salad as a softer loaf will disintegrate. If you don't have ciabatta, use any country loaf with a good crust, or pita bread.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 3  slices  ciabatta (preferably a day or two old)
• 5  tomatoes
• 1⁄2 cucumber
• 10  basil leaves
• 7  ounces canned tuna
• 2  teaspoons capers, drained and roughly chopped
• 2  tablespoons red wine vinegar
• 4  tablespoons olive oil
•  salt and pepper

Directions

1. Dip the bread briefly into cold water, then squeeze well and crumble into a bowl.
2. Halve the tomatoes and squeeze out the seeds, then roughly chop the flesh.
3. Chop the cucumber into small chunks.
4. Add the tomato and cucumber to the bread, then tear in the basil leaves. Drain and flake the tuna into chunks, add to the bread with the capers, vinegar, oil and salt and pepper to taste.
5. Mix everything well and serve.