Tuna, olive and grilled bread salad

Tamara West

Ingredients

2	Meyer lemons, washed
¼ cup	Extra virgin olive oil
2 slices	Crusty bread, thick
½ clove	Garlic
¼ cup	Kalamata olives, pitted
185 g	Canned tuna, drained (Main)
2 tsp	Wine vinegar
½ cup	Flat leaf (Italian) parsley
½ cup	Small salad leaves, eg mesclun

Directions

1. Prick the lemons several times with a metal skewer and boil for 45 minutes in a covered saucepan of water. Drain and cool the lemon, pull apart and carefully remove any seeds. Chop lemon into rough pieces, then place in a large mixing bowl and pour in extra virgin olive oil, stirring to coat.
2. Heat ridged grill pan or barbecue grill to very hot. Press bread down on grill, and cook for 1 minute on each side or until char lines appear. Rub each piece with garlic and set aside to cool.
3. Tear grilled bread into chunks and add to mixing bowl. Add remaining ingredients, season with sea salt and plenty of black pepper. Toss gently to combine and serve immediately.

Pantry notes

Boiling a lemon takes it from tough and tart to tender and edible in one simple process. If you do a few at a time you can keep the extras in olive oil for a few days to add to more salads, and to chop into an oily herb sauce for lamb or fish – try parsley, mint, chilli and garlic, with a bit of minced anchovy.